In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.

In a separate mixing bowl, cream together the softened butter and sugars on medium-high speed until light and fluffy, about 2 minutes.

Mix in the eggs one at a time, then add the molasses, beating on medium-low speed until combined.

Gradually add in the dry ingredient mixture and beat until evenly incorporated.

Transfer the dough to an airtight container and refrigerate for at least 2 hours or until completely chilled.

Preheat the oven to 350?F. Line a sheet pan with parchment paper.

Roll the dough into small balls, about 1-inch in diameter, and roll each ball in sugar until coated. Place dough balls on the prepared baking sheet.

Bake for 8-10 minutes until the cookies begin to slightly crack on top. Remove from the oven and let cool for 4-5 minutes before transferring to wire racks to cool completely.

Serve warm or store in a sealed container for up to 4 days, or freeze for up to 3 months.