In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a stand mixer or whisk, beat until the mixture is light and fluffy, about 2-3 minutes. The mixture should look pale and creamy, with no visible sugar granules.
2 tablespoons fresh ginger root, 1 large egg
Add the egg and grated fresh ginger to the creamed mixture. Continue beating until fully incorporated, about 30 seconds. Smell should be fragrant with ginger and spices as you mix.
1 large egg, 2 tablespoons fresh ginger root
In a separate bowl, whisk together the flour, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed until just combined. The dough will become thick and slightly sticky.
1 1/2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon salt
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. The dough will firm up and be easier to shape once chilled.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball slightly with the palm of your hand.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and cookies have cracked slightly on the surface. The centers should still look a bit soft when removed from the oven.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. The cookies will firm up and develop a chewy exterior with a slightly moist interior.
