First, start by preheating the oven to 350F, then line a large baking sheet with parchment paper and set aside.
In a medium bowl, mix the flour, baking soda, cinnamon, ground ginger, ground cloves, and the salt and set aside.
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and cream. Add in the egg, and the molasses and mix again until well incorporated. Add in the flour mixture and gently fold until the flour disappears completely.
Using a small cookie scooper, scoop out ginger molasses cookie balls and roll them in the 1/4 cup granulated sugar. Place the cookie dough balls on the prepared baking sheet making sure to leave at least 1-inch of space between each cookie (they will spread!) and bake in the preheated oven for 10 minutes.
Pull the cookies out of the oven and let them cool down on the baking sheet for 15-20 minutes before transferring them to a cooling rack. They will be a little bit on the softer side right out of the oven but will continue baking as they cool.
Serve and enjoy!
If you need to store you cookies, place them in an airtight container in at room temperature for up to 4 days or in the freezer for up to 3 months.