In a large mixing bowl, beat together the softened butter and brown sugar until the mixture is light, fluffy, and smells warm and caramelized, about 2-3 minutes.
Add the dark molasses and egg to the bowl, mixing thoroughly until the mixture becomes shiny and smooth, about 1-2 minutes.
Grate the fresh ginger directly into the bowl, then fold it into the wet ingredients, releasing a spicy, fragrant aroma.
In a separate bowl, whisk together the flour, cinnamon, cloves, and salt. Gradually add the dry mixture to the wet ingredients, folding gently until just combined. The dough should be thick and slightly sticky.
Scoop tablespoon-sized portions of dough and roll each into a ball with your hands. Place them evenly spaced on a parchment-lined baking sheet and slightly flatten each ball with your fingers or the back of a glass.
Bake in a preheated oven at 180°C (350°F) for 10-12 minutes, until the edges are golden brown and the cookies smell spicy and sweet. The cookies will spread slightly and develop crisp edges.
Remove the baking sheet from the oven and let the cookies rest for 5 minutes. Then transfer them to a wire rack to cool completely, allowing the centers to set and the aroma to deepen.
Once cooled, enjoy these fragrant, chewy ginger cookies with a cup of tea or coffee, and savor the warm, spicy aroma filling your home.
