Preheat oven to 350℉. Line a rimmed baking sheet with parchment or a silicone baking mat; set aside.

In a mixing bowl, add the butter, 1 cup of sugar and the brown sugar, and use a mixer to cream together until it's light and fluffy.

Add the eggs, one at a time, mixing between each.

Add the molasses and mix until incorporated.

To a separate bowl, add the flour, baking soda, ginger, cinnamon, cloves and salt and whisk until combined.

Slowly incorporate the dry ingredients into the butter mixture until the mixture is just combined. Be careful not to over mix.

Cover the dough with plastic wrap and refrigerate for 2 hours.

Add the remaining ¼ cup of sugar to a small bowl.

Roll the dough into 1-inch balls and then roll each ball into the sugar until it’s fully coated.

Place the balls on the prepared cookie sheet about 1-2 inches apart.

Bake for 8-10 minutes or until the cookies begin to slightly crack on top.

Remove the cookies from the oven and let cool for 4-5 minutes before transferring the cookies to a wire rack to continue cooling.