Combine the four, ginger, cinnamon, nutmeg, and cloves, salt, and baking soda in a large bowl. Whisk to sift the ingredients well and get out any lumps. 

In a separate mixing bowl, add the butter, brown sugar, and granulated sugar. Beat with an electric mixer until light and fluffy, about 4 to 5 minutes. 

Add the egg and beat until thoroughly incorporated. Add the molasses and vanilla and beat well. 

Gradually add the flour mixture in three additions, scraping the bottom of the bowl between additions. Mix until well combined.

Cover the bowl with plastic wrap and refrigerate the dough for at least one hour. 

Place the powdered sugar in a shallow bowl or a pie dish. 

Preheat the oven to 375°F and line a baking sheet with parchment paper

Use a small cookie scoop (1 tablespoon) to scoop balls of dough. 

Roll the balls of dough in the powdered sugar to coat them thoroughly. Place the balls of dough on the baking sheet about 2-inches apart.

Bake for 10 to 12 minutes. They should look slightly puffy and cracked. The edges will look set and the middle of the cookie should still look moist and soft.

Let the cookies cool on the baking sheet for 5 to 10 minutes then