In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the molasses and the egg and mix well. In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves until well combined. Add the dry ingredients to the butter mixture and mix well.

Preheat the oven to 350°F. Roll the cookie dough into 1.5 tablespoon sized balls (use a cookie scoop if you like), roll them in granulated sugar, and place 2 inches apart on a cookie sheet. Bake for 10-12 minutes, or until the edges are just set.

Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container at room temperature for one week, or freeze for up to 3 months.