Place the butter and sugar in the bowl of a stand mixer. Beat on medium speed until fluffy, about 3–4 minutes.
Turn off the mixer and add the egg and molasses. Beat until combined.
Mix the ¼ cup flour with baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Pour into the mixer and beat on low until combined.
Add the remaining 2 cups of flour in two additions, beating after each addition.
Roll the cookies into 1 inch balls.
Roll each ball in granulated sugar and place 2 inches apart on a baking sheet.
Bake for 10–12 minutes until the cookies no longer look moist on top.
Remove from the oven and let cool for 2 minutes on the baking sheet. Remove and place on a cooling rack until cool. Serve with a glass of milk!
Notes
You can substitute 3 teaspoons of pumpkin pie spice or apple pie spice for the cinnamon, cloves, nutmeg, and ginger. You can also substitute 2 teaspoon of fresh grated ginger for the powdered ginger. For even more ginger flavor, stir in ⅓ cup of finely chopped candied ginger with the flour.