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

In a mixer bowl fitted with the paddle attachment, beat butter, sugar, and molasses on medium speed until creamy and fluffy, about 3 minutes. Add egg and beat until combined. Scrape down the sides and bottom of the bowl as needed. Add flour mixture and beat on low speed just until combined. Do not overmix.

If the dough is soft and sticky at this point, chill it in the fridge for at least 1 hour, or overnight. This step also results in thicker cookies that will spread less while baking, but it's not mandatory.

Preheat oven to 350F/180C. Line 2 baking sheets with parchment paper. Set aside.

Place ¼ cup sugar in a small bowl. Shape the dough into balls, the size of 1.5 tablespoons each, then roll them in the sugar and place on the cookie sheets, spacing them 2-inches apart. Bake for 11-12 minutes until cookies just begin to set and tops are crackly. Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.

Store cookies at room temperature in an airtight container for up to 4 days. Cookies can also be frozen for up to 2 months.