Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. I'm going to try refrigerating the dough for 2 hours to see if the cookies will be less flat.

Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside. 

Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended. 

Using a tablespoon, form the dough into 1-inch balls and roll in sugar (I use Sugar in the Raw). Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.