Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it lightly.

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer, or by hand with a wooden spoon.

Add the molasses and eggs to the butter mixture and mix until well combined.

In another bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.

Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.

Scoop tablespoons of dough and roll them into balls. Roll each ball in granulated sugar until coated.

Place the dough balls on the baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

For added flavor, consider adding chopped nuts or chocolate chips to the dough.

These cookies can be stored in an airtight container at room temperature for up to one week.

If you prefer crisper cookies, extend the baking time by a couple of minutes.