Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper.

In a large bowl, cream the softened butter with an electric mixer until fluffy, about 20 seconds. Add the powdered sugar, vanilla extract, salt, cinnamon, ginger, nutmeg, allspice, cloves, and molasses. Mix until the mixture is smooth.

Gradually add the all-purpose flour and mix until the dough comes together. It may appear crumbly at first, but keep mixing for a few minutes until a cohesive cookie dough forms.

Scoop out 1 tablespoon of dough for each cookie and place them onto the prepared cookie sheets.

Bake for 10-12 minutes, or until the bottoms are just slightly browned. Remove from the oven and let cool for a minute or two, until they are firm enough to handle.

Fill a small bowl with additional powdered sugar. While the cookies are still warm, roll each cookie in the powdered sugar until fully coated. Place on a wire rack to cool completely. For a thicker coating, re-roll cooled cookies in powdered sugar.