1/2cupSparkly decorator's sugar to roll the cookies in (optional, but recommended)
Combine dry ingredients: In a medium-sized bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
Mix wet ingredients: In the bowl of a stand mixer with the paddle attached, beat butter on medium to high speed until smooth and fluffy, about 1-2 minutes. Add sugar and beat until light in color and very fluffy, 4-5 minutes, scraping sides halfway through. Add molasses, eggs, and vanilla. Beat on low speed until well combined, scraping the bowl one more time.
Combine dry and wet ingredients: With the mixer running at low speed, add the dry ingredients one spoonful at a time until fully incorporated.
Chill dough: Using a tablespoon-sized cookie scoop, portion off walnut-sized balls of dough and dip the tops in the sparkly decorator's sugar. Set on a parchment-lined sheet with the sugar facing up. Refrigerate prepared cookie dough for at least one hour prior to baking.
Bake cookies: Preheat oven to 375°F. Prepare two separate baking sheets by lining them with a Silpat or parchment paper. Set prepared cookie dough balls on baking sheets about 3 inches apart (they will spread while cooking). Bake in preheated oven for 8-10 minutes. They will be very soft. Remove from oven and allow to remain on baking sheet another 5 minutes. Then transfer to a cooling rack.
Nutritional information based on one cookie and does not include decorator's sugar on top.