In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and molasses to the creamed mixture, mixing until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and nutmeg.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Cover the dough and refrigerate for at least 1 hour or until firm.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper.

Shape the chilled dough into small balls, about 2 inches in diameter. Roll each ball in cinnamon sugar.

Place the sugar-coated dough balls onto the prepared baking sheets, leaving space between each cookie for spreading.

Bake in the preheated oven for 8-10 minutes, or until the edges are set. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, store the gingerbread cookies in an airtight container.