Preheat oven to 375 degrees.

Whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

In a stand mixer (or with a handheld mixer), beat together butter with the granulated and brown sugar on medium speed until light and fluffy, about 1-2 minutes.

Add in the eggs and molasses, and beat on medium-low speed until combined.

Add in the dry ingredients and beat together until combined.

Roll the dough into 1" diameter balls.

Pour 1/4 cup of granulated sugar onto a shallow dish, and roll cookie balls in sugar to completely coat.

Place on cookie sheet at least 1 inch apart, and bake for about 8-10 minutes.

Cookies will crack at the top, and the centers will still be a bit gooey.

Remove from oven and let cool for 2 minutes to firm slightly (if you move them too quickly off the baking sheet, they will fall apart), and then let cool completely or serve warm.

Cookies last up to one week in an airtight container.