Add flour, baking soda, ginger, cinnamon, cloves, and salt to a medium bowl. Stir with a wire whisk until combined. Set aside.

Using a mixer, cream butter and sugar until light and fluffy. Add egg, molasses, and mix until well blended.

Gradually add flour mixture a little at a time and mix until well blended. Cover and chill cookie dough for at least one hour (or up to 24 hours).

Preheat the oven to 375˚F. Line two cookie sheets with parchment paper. Add the granulated sugar to a small bowl.

Remove the cookie dough from the refrigerator. Using a cookie scoop or spoon, scoop out about a heaping teaspoon of dough and shape into 1-inch sized balls. Roll each ball in the sugar to coat all sides, and place 2-inches apart on the prepared baking sheets.

Flatten the dough balls with the bottom of a glass for thin crispy cookies, or leave as is for a soft cookie.

Bake in a preheated oven until edges are set and tops are crackled, about 8 to 10 minutes. Cool slightly, remove from baking sheet, and cool completely on a wire rack. Makes about 48 cookies.