Preheat your oven to 350 degrees. Line rimmed baking sheet with parchment paper and set aside.
Melt the butter, and set aside to cool.
In a large bowl whisk together the flour, baking soda, cinnamon, ground cloves, ginger, and salt. Make sure that you whisk throughly so that the spices are well distributed throughtout the flour.
In a large bowl with a hand mixer or in a large standing mixer, beat together the melted butter and sugar until smooth, about two minutes. Add in the egg and beat until fully combined. Add in the molasses and beat until smooth.
Add the flour mixture. Beat on low just long enough to slightly incorporate the flour mixture. The goal here is to beat the flour in for as little time as possible. Beat until it is just begining to combine so that you can turn your mixer on high to finish the incorporating without flour flyging everywhere. You may need to scrape down the sides of the mixer once or twice so the dough is fully combined.
Scoop the cookies out using a 1 1/2 tablespoon cookie scoop. The dough will be sticky. Drop the dough balls into granulated sugar, roll into a bowl and place 3 inches apart on the parchment lined baking sheet. The cookies will spread to be 4 inches in diamater, so make sure to give them room. Bake for 8 to 10 minutes.
Remove from the oven. Allow to cool for 2 minutes on the baking sheet before transfering to a wire rack to cool completely. Once cooled, enjoy immediately or store in an airtight container for up to 2 weeks.