In a large mixing bowl, beat 1 cup of room temperature unsalted butter with 1 cup of brown sugar using an electric mixer for about 1 minute until fluffy.

Add in 1 large egg and ½ cup of molasses, mixing just enough to combine until fully incorporated and smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and the warm spices: 2 teaspoons of ground cinnamon, 1 teaspoon of ground cloves, and 1 teaspoon of ground ginger.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Cover the bowl and refrigerate the dough for at least 1 hour.

Preheat your oven to 350°F (175°C) while the dough is chilling. Line two baking sheets with parchment paper.

Use a cookie scoop or tablespoon to portion out 1.5-inch balls of dough and roll each in turbinado sugar. Place them 2 inches apart on the prepared baking sheets.

Bake in the preheated oven for 10 to 12 minutes until the edges are set and the centers remain soft.

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