Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper.

Beat the 3/4 cup unsalted butter, room temperature, and 3/4 cup packed light brown sugar together in a large bowl until light and fluffy, about 2 minutes.

Mix in the 1/3 cup molasses and 2 teaspoons pure vanilla extract until well combined.

Add the 1 large egg, room temperature, beating thoroughly until fully incorporated.

Whisk together the 2 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt in a separate medium bowl.

Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined and no streaks of flour remain.

Scoop rounded tablespoons of dough onto the prepared cookie sheets, placing them about 2 inches apart.

Bake for 10-13 minutes, or until the cookies have puffed up, crinkled, and the edges are set but the centers still appear soft and slightly gooey.

Cool the cookies on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely.