Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar on medium-high speed until combined (1-2 minutes). Then add the molasses, egg, vanilla extract, ginger, cinnamon, and cloves and mix on low speed just until combined. Use a silicone spatula to scrape down the sides of the bowl.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Slowly add it to the wet ingredients on low speed just until combined. Use your silicone spatula again to scrape down the sides of the bowl.
Put the 1/4 cup of sugar into a small bowl. Scoop the cookie dough into your hand using a 1.5 tablespoon cookie scoop and roll it into a ball. Roll the ball into the sugar and place onto the prepared baking sheet. Repeat with the rest of the cookie dough.
Bake for 10-12 minutes, just until the outside of the cookies start to brown a bit. Allow the cookies to cool on the baking sheet for 10 minutes (they will be soft when they come out of the oven) and then transfer them over to a wire rack to finish cooling.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.