Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes. The brown sugar here is essential for moisture and chewiness.

Beat in the egg until just combined, then add the molasses and mix until fully incorporated.

In a separate medium bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, salt, and ground cloves (if using).

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as overmixing can lead to tougher cookies. This step is crucial for maintaining a tender, chewy texture.

Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between them.

Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers still look soft and slightly underbaked. This is the absolute secret to achieving that perfect chewy texture and preventing dryness. They will continue to set as they cool.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies cool, prepare the drizzle. In a small bowl, whisk together the powdered sugar and milk (or water) a tablespoon at a time until you achieve a smooth, pourable consistency that is thick enough to hold its shape when drizzled.

Once the cookies are completely cool, drizzle the icing over them. Immediately sprinkle with the chopped candied ginger (or apricot) and flaky sea salt for that irresistible sweet and salty finish.