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

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

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 5 minutes.

Beat in the molasses, large egg, and vanilla extract until well blended.

Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined.

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

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

Using your thumb, gently press down on the center of each ball to create an indentation for the filling.

Spoon cranberry jam into each indentation without overflowing.

Bake for 12 to 15 minutes, or until the edges of the cookies are golden.

Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Serve warm or at room temperature, perfect for sharing!