Combine Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set the dry mixture aside.

Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 3/4 cup granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl as needed.

Add Wet Ingredients: Beat in the room temperature egg until just combined. Add the molasses and vanilla extract and beat on low speed until fully incorporated. The mixture may look slightly separated at this stage, which is normal.

Combine Wet and Dry: Gradually add the reserved dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough. The finished dough will be thick and sticky.

Chill the Dough (Crucial Step): Transfer the dough to a clean bowl, cover tightly with plastic wrap, and chill in the refrigerator for a minimum of 3 hours, or preferably overnight. Chilling is necessary to allow the spices to bloom and to prevent the cookies from spreading too thin during baking.

Prepare Baking Station and Coatings: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. Place the 1/4 cup granulated sugar in a small, shallow bowl. Place the 1 cup confectioners' sugar in a separate, slightly deeper bowl.

Roll and Coat Cookies: Scoop the chilled dough using a small cookie scoop or roll into 1-inch balls (approximately 1 tablespoon of dough per cookie). First, roll the ball gently in the bowl of granulated sugar. Second, immediately transfer the ball and roll it generously in the confectioners' sugar. Ensure the dough ball is completely coated with a thick layer of powdered sugar.

Bake the Cookies: Place the coated dough balls onto the prepared baking sheets, spaced about 2 inches apart. Bake for 10 to 12 minutes. The cookies will spread and develop the distinct crinkle pattern, and the centers should look soft but set. Do not overbake.

Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store airtight at room temperature for up to 5 days.