Preheat oven to 375 degrees F.
Line a baking sheet with Silpat baking mat or parchment paper. Set aside.
In a large mixing bowl, beat butter for 30 seconds with electric mixer. Add sugar and beat for 3 minutes, until light and fluffy.
Add egg and molasses and beat on medium low speed just until combined.
In a medium mixing bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt. Gradually add to the sugar molasses mixture and beat on low until combined.
Place 1/4 cup of sugar in a shallow bowl. Scoop cookie dough with a medium size (1 and 1/2 tablespoons) cookie scoop and place directly on the sugar. Roll few times and then form into a ball in your hands. Place on a cookie sheet, leaving about 2" of space between cookies.
Bake cookies for 9 to 11 minutes (10 minutes was the magic number for me). Remove from oven and let cool 2 minutes on the sheet. Transfer cookies to cooling rack to cool completely.
Store in an air-tight container for up to a week.