Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, nutmeg, cloves, and salt.

In a large bowl, beat the butter with granulated sugar and brown sugar until creamy and fluffy.

Add molasses, the egg, and vanilla extract to the butter mixture and mix until smooth.

Gradually combine the dry ingredients with the wet ingredients until just incorporated.

Cover the dough with plastic wrap and refrigerate for about 15-20 minutes.

Scoop tablespoon-sized portions of the dough, roll into balls, and coat in granulated sugar.

Press your thumb into the center of each ball to form an indentation.

Spoon cranberry jam into each indentation, being careful not to overfill.

Bake for 12-15 minutes until the edges are lightly golden brown.

Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.