Preheat the oven to 375 degrees F. Grease or line a baking sheet, set aside.
In a medium mixing bowl, combine the flour, baking soda, salt, cinnamon, cloves, and ginger. Set dry ingredients aside.
In the bowl of a hand or stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, 3-4 minutes. Add in the molasses, mix until combined. Add in the eggs, one at a time, and the vanilla.
Scrape down the sides of the bowl and add in the dry ingredients. Mix until fully combined. Chill for 20-30 minutes, or overnight if needed*.
Use a 1 oz. portion scoop to scoop even size scoops of dough. Roll in coarse sugar and arrange 2" apart on the prepared baking sheet. Bake at 375 for 8-10 minutes. The cookies will still be very soft, allow to cool slightly on the baking sheet before transferring to a cooling rack.
Enjoy immediately or store in an airtight container for up to a week!
*If chilling the dough overnight, allow to come to room temperature slightly before scooping and baking.
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