Gingerbread Crinkle Cookies

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until well combined.
In a large bowl, beat the softened butter and dark brown sugar together with an electric mixer on medium-high speed until light and fluffy, about 2–3 minutes.
Scrape down the sides. Add the molasses and beat until blended and glossy. Add the egg yolk and vanilla extract; mix until creamy.
Add the dry ingredients to the wet, mixing on low just until the dough is fully incorporated and slightly sticky.
Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 1 hour.
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper and fill a bowl with powdered sugar for rolling.
Scoop about 2 tablespoons of dough for each cookie, roll into a ball with your hands, and generously coat in powdered sugar. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, until the cookies are puffed, edges look set, centers appear soft, and cracks have formed.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.