In a bowl, combined flour, baking soda, cinnamon, clove, ginger and salt. Set aside.
Using a stand mixer, or in a large bowl, cream the butter and both the granulated sugar and brown sugar until it is a pale yellow color and appears fluffy. Scrape the sides as needed.
Add in eggs one at a time until combined. Then add molasses.
Gradually add dry ingredients until well incorporated.
Cover the bowl with plastic wrap and refrigerate for about 2 hours or until completely chilled.
Preheat oven to 350° and line baking sheets with parchment paper.
Add about ½ a cup of granulated sugar to a small bowl.
Roll dough into small balls that are about 1 inch in diameter. Roll each ball of dough in the granulated sugar, then place on the parchment lines baking sheet.
Bake about 9-11 minutes or when the cookies begin to slightly crack on top.
After removing the cookies from the oven, allow them to sit a few minutes before moving them to a cooling rack.
Enjoy in a sealed container for up to 4 days or freeze for up to 3 months.