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

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

Using an electric mixer, beat the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Mix in the molasses, egg, and vanilla extract until evenly combined.

Gradually stir in the dry mixture to the wet ingredients, mixing until just combined.

Wrap the cookie dough tightly in plastic wrap and refrigerate for about 15-20 minutes.

Once chilled, scoop tablespoon-sized portions of dough and roll them into smooth balls, then roll each ball in granulated sugar.

Gently press your thumb into the center of each dough ball to create a well.

Fill each indentation with cranberry jam, allowing it to overflow slightly.

Place the cookies into the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.

Let the cookies sit on the baking sheet for about 10 minutes before transferring them to a wire rack.