Preparation

• In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
• In a separate mixing bowl, cream together the softened butter and sugars until light and fluffy. Mix in the eggs and molasses, one at a time, until combined.
• Gradually add in the dry ingredient mixture and mix until evenly incorporated.
• Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until chilled.
• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Roll the dough into small balls, about 1-inch in diameter, and roll each ball in sugar to coat.
• Place dough balls on the prepared baking sheet and bake for 8-10 minutes until cookies crack slightly on top. Cool briefly before transferring to wire racks.
• Serve warm or store in a sealed container for up to 4 days, or freeze for up to 3 months.