Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, and ground cloves. Set aside.
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the egg, vanilla extract, and molasses to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Flatten each ball slightly with the bottom of a glass or your palm.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and lightly golden but the centers remain soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.