To a large mixing bowl, add the butter, brown sugar, and egg and cream with a hand mixer until smooth. Stir in the molasses.
To a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger.
Pour the dry ingredients into the wet ingredients and stir to fully combine. Cover with plastic wrap and let chill for at least an hour.
When ready, preheat the oven to 375 degrees and line two baking sheets with parchment paper or silicone baking mats.
Also, pour some granulated white sugar into a small bowl or plate to roll the dough balls in.
Use a cookie scoop to portion out 1" balls of chilled dough. Roll the dough balls in the white sugar and place on the pan. 12 balls per pan, evenly spaced.
Bake for 8-10 minutes or until just crisp on the edges.
Remove from the oven and let cool on the rack before enjoying!
Notes
Store baked cookies in an airtight container for up to a week (they won't last that long!).To freeze dough - prepare as directed and freeze the covered dough balls on a baking sheet until thoroughly frozen. Once frozen, move the dough balls to a freezer bag and store for up to 3 months. Bake from frozen at 375 for probably closer to 10 minutes.