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Combine the flour, baking soda, cinnamon, ginger, cloves, and salt together in a mixing bowl. In the bowl of a stand mixer, combine at medium speed the brown sugar, butter, molasses and egg until smooth.
Reduce the mixer to low speed and add the flour mixture to the creamed butter mixture one large spoonful at a time until just combined. Cover the dough with plastic wrap and chill in the refrigerator for at least an hour or overnight.
When ready to bake, preheat the oven to 375 degrees and line 4 cookie sheets with parchment paper. Spoon out dough in teaspoon-full sizes and roll into balls. Dip each top in sugar and place sugar side up on the baking sheet about 3 inches apart. (Although I love a cookie scoop, I find this thick dough works better with an actual spoon.)
Bake 10-12 minutes, or until they are just beginning to turn brown. Transfer to a wire baking rack to cool completely.