Preheat oven to 350°F and prepare a baking sheet by lining it with parchment paper.
Cream together the butter and brown sugar.
Add the egg and molasses.
In a separate bowl combine the flour, cinnamon, ginger, cloves, and baking soda. Whisk to combine.
Add half of the dry mixture to the wet. Mix lightly until it is worked in, then add the other half. Don’t overmix the dough.
Use a 1/4 cup measuring cup to measure out the dough balls (you should get about 10). If you want smaller cookies you can use a 2 tbsp cookie scoop to make 24 cookies (just reduce baking time by 1-2 minutes).
Roll each dough ball in the sugar, then form the dough ball into a top-heavy, almost triangular-shaped ball.
Place 4-6 dough balls on each cookie sheet and bake for 12 minutes.
Let cool completely.
