In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, followed by the molasses, mixing well after each addition.

Cover the dough and chill in the refrigerator for at least 2 hours, or until firm.

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Shape the dough into 1-inch balls, roll each ball in granulated sugar to coat, and place on the prepared baking sheet, spacing them 2 inches apart.

Bake for 8-10 minutes or until the cookies are just set and the tops begin to crack.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.