Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

In a large bowl, cream light brown sugar and softened unsalted butter on medium speed until pale and fluffy, about 2 minutes.

Beat in the egg, molasses, and vanilla extract until the mixture is smooth and glossy.

In another bowl, whisk together flour, salt, baking soda, ground ginger, cinnamon, and cloves.

Fold the dry ingredients into the wet until just combined, taking care not to overmix.

Use a 1½ tablespoon scoop to portion dough onto the prepared sheet, spacing 2 inches apart. Flatten slightly and chill 10 minutes if needed.

Bake for 8–10 minutes until edges are set and tops are crackled.

Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.