Preheat the oven to 375 degree F. Line a baking tray with parchment paper and set aside.

In a bowl combine the dry ingredients together; flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.

In a large mixing bowl add butter and sugar; beat until light using a hand mixer for about 3-4 minutes.

Add egg and molasses and beat well, scrape the bottom and sides frequently and mix until well combined.

Slowly combine the flour mixture in batches until the entire flour is incorporated. (Don’t overmix the cookie dough)

Cover and refrigerate the cookie dough, let it chill for 20 minutes.

Scope the cookie dough using an ice cream scooper (1-2 tablespoon) and roll it to a round balls, coat the balls completely with the white granulated sugar and arrange them on a prepared baking tray (place the cookie dough balls at least 2 inch apart)

Bake the cookies for 8-10 minutes in the preheated oven and once done allow the cookies to cool down for 10 minutes on a cooling rack.

Serve the cookies while it is still warm with a glass of milk to enjoy!