Directions

1. Whisk together flour, ginger, cinnamon, baking soda, salt, and cloves in a medium bowl; set aside. Beat together butter and granulated sugar in bowl of a stand mixer fitted with a paddle attachment on medium until light and fluffy, 2 to 3 minutes. Add molasses and vanilla; beat on low until combined, about 30 seconds; scrape down sides of bowl. Add egg, and beat on low until combined, about 30 seconds. With mixer on low, gradually add flour mixture, in 3 additions, beating until just combined after each addition. Cover bowl tightly with plastic wrap; refrigerate until firm, about 2 hours.
2. Place turbinado sugar in a shallow dish. Portion dough into 1 tablespoon-size balls; roll into smooth balls between the palms of your hands. Working in batches, roll balls in turbinado sugar until fully coated. Place balls in an even layer on a parchment paper-lined baking sheet, about 1-inch apart. Using your thumb or the back of a round 1/2 teaspoon measuring spoon, press into center of each dough ball half way to create an indentation, pressing together any cracks. Fill each indentation in cookie with about 1/2 teaspoon jam. (Thumbprints should be very full but not overflowing.) Freeze, uncovered, until firm, about 30 minutes.
3. Meanwhile, preheat oven to 400°F with racks in upper third and lower third positions. Line 2 large rimmed baking sheets using parchment paper; set aside.
4. Transfer half of chilled cookies to prepared baking sheets, arranging about 2 inches apart. Freeze remaining cookies, uncovered, until ready to bake.
5. Bake the cookies until edges are set, 10 to 12 minutes, rotating baking sheets from top to bottom halfway through baking time. Let cool on baking sheets for 5 minutes. Transfer to a wire rack, and let cool completely, about 15 minutes. Meanwhile, repeat baking process with remaining cookies.