Step 1: In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
Step 2: In a large mixing bowl, cream together the softened butter, 1/2 cup granulated sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy (about 2-3 minutes), scraping down the sides of the bowl as needed.
Step 3: Beat in the egg until fully incorporated, then add the dark molasses and mix until thoroughly combined and smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain. The dough will be soft and slightly sticky.
Step 5: Cover the dough tightly with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight. Chilling is crucial for developing flavor and preventing the cookies from spreading too much.
Step 6: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Place about 1/2 cup of granulated sugar in a shallow bowl for rolling.
Step 7: Scoop rounded tablespoons of dough (about 1.5-ounce portions) and roll them gently between your palms to form smooth balls. Generously roll each dough ball in the granulated sugar until completely coated.
Step 8: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
Step 9: Bake for 8-10 minutes, or until the edges are set and the centers still look very soft and slightly underbaked. Do NOT overbake, as this will result in hard cookies. They will continue to set as they cool.
Step 10: Remove the baking sheets from the oven and let the Seriously Soft Molasses Cookies cool on the sheets for 5-10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5-7 days.