In the bowl of a stand mixer, cream the softened butter and sugar together until light and fluffy.
Add in the molasses and the egg and mix well.
In a separate bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
Slowly pour into the butter mixture and thoroughly combine.
Wrap the cookie dough in plastic wrap and set in the fridge for at least 30 minutes.
After cooling the cookie dough, preheat your oven to 350 degrees.
Roll dough into one inch balls and using the remaining 1/3 cup of sugar, roll the cookie dough balls in the sugar before placing on a baking sheet.
After placing all the balls on the cookie sheet, use your thumb, or the back of a 1/2 teaspoon, and make a well in the middle of each cookie.
Fill each well with raspberry jelly and bake for 12 minutes.
Remove from cookie sheet and let cool on wire rack until they reach room temperature.
Store in an airtight container for 3 days, or freeze in a freezer bag for up to 2 months as well!
