Preheat oven to 350ºF (177°C). Line two baking sheets with parchment paper.
In a large bowl, using a hand-held mixer or a stand mixer with paddle attachment, cream together the butter and granulated sugar until light and fluffy. Mix in the egg. Add the molasses and beat until combined.
In a separate bowl, combine the flour, baking soda, ginger, cinnamon, cloves and salt.
Add the dry ingredients to the wet ingredients and beat until combined.
Shape the dough into balls, containing about 1 tablespoon of dough each. Roll each ball in granulated sugar and place on the prepared baking sheets.
Bake for about 10 minutes until edges are set and tops are cracking.
Remove from oven and allow cookies to cool on the baking sheets for 5 minutes. Then transfer to a wire rack to cool completely.
Cookies will stay fresh stored in a sealed container at room temperature for up to 1 week and in the freezer for up to 3 months.