Preheat the oven to 350°F. Line two baking sheets with parchment paper
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and no chunks of butter remain. Let the mixer mix on low for 5 minutes; set a timer. The butter mixture will look light in color and fluffy.
Add the egg and mix until combined. Add the flour, cinnamon, ginger, and cloves and mix on low until combined into a cookie dough.
Fit a piping bag with the Ateco tip #846 and fill the bag with half the cookie dough. (If you put it in all at once, it can be too hard to squeeze out.) Pipe the dough into 1½-inch dollops onto the prepared baking sheets. Repeat with the remaining half of the dough.
Bake for 10 minutes, or until golden brown around the edges. Sprinkle a little cane sugar on top after coming out of the oven. Let cool completely on the baking sheets.
Store in an airtight container for up to 7 days.