In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the molasses and egg until thoroughly combined.

Gradually add in the all-purpose flour, ground ginger, ground cinnamon, and ground cloves, mixing gently until just combined to form a sticky dough.

Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, ideally overnight to enhance flavors.

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Scoop out small portions and roll them into 1-inch diameter balls. Generously coat each ball in powdered sugar.

Place the coated cookie balls on the prepared baking sheet with ample space. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.