In a large mixing bowl, combine flour, ginger, baking soda, cinnamon, cloves, allspice, nutmeg and salt. Whisk well to combine, then set aside.

In the bowl of a stand mixer with the paddle attachment, cream butter and sugars together until pale and fluffy, about 5 minutes. Scrape down sides and bottom of bowl with a rubber spatula.

Add eggs, one at a a time, mixing thoroughly, then add vanilla and molasses. Scrape down sides and bottom of bowl again. Mix to combine until it looks uniform.

Add dry ingredients and mix on low to begin incorporating, then increase speed to medium low until you no longer see big pockets of flour. Scrape down bowl, pulse mixer a few times to incorporate any remaining flour or butter. Use a rubber spatula to fold cookie dough a few times, scraping the bottom of the bowl to make sure everything is well mixed.

Line a baking sheet with parchment paper or a silicone baking mat. Using a large cookie scoop (1.25 oz.), portion cookie dough into 3 1/2 dozen balls of dough. Wrap tray with plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 325°F with convection fan // 350°F without fan // 180°C // Gas mark 4.

Bake for 14 - 16 minutes, rotating tray halfway through. Cool on pan for 10 minutes, before moving to a cooling rack to cool completely.

Store cooled cookies in an airtight container at room temperature.