Sift together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with electric hand mixer, cream butter, 1 cup sugar, egg and molasses until fully combined and slightly fluffy, approximately 1-2 minutes.
Slowly stir in flour mixture until it is crumbly. Dough will not fully stick together until you start to roll the dough.
Place 3/4 cup sugar into a small bowl. Roll dough into 1 inch balls and then roll in sugar to coat fully.
Place 2 inches apart on cookie sheet. I prefer to use insulated baking sheets because they cook evenly.
Cook each batch for 7-8 minutes or until they look just under cooked. You will see uncooked dough through the cracks. Remove from the oven and let sit on cooking sheet for 3-4 minutes. Transfer to a cooling rack.
If you've tried this recipe, make sure to come back and let us know how they were!