In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer cream together the butter and brown sugar, about 1 minute.
Add the egg and molasses. Cream 1 minute more.
In a medium size bowl whisk the flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually add the dry ingredients to the wet ingredients. Mix until combined.
Cover the bowl with the dough in it. Refrigerate for 1 hour*.
Preheat the oven to 375°F. Using a 1 Tablespoon cookie scoop, scoop the balls of dough. Dip the tops of the balls in the granulated sugar.
Place balls, sugar side up, on a greased baking sheet about 2 inches apart. Bake for 7-8 minutes. Remove from the oven and let cool on the pan for 3-5 minutes. Transfer to a wire rack to cool completely.
*You can also scoop the dough into balls, place the dough balls on a plate, cover it. And refrigerate them for 1 hour. Either way is fine. Chilling the dough, will ensure you have thicker cookies with less spreading.Recipe source: Salt & Baker