Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

In a large bowl or the bowl of a stand mixer, cream together the softened butter and 2 cups of granulated sugar until light and fluffy.

Beat in the molasses and eggs, one at a time, until well combined.

In a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Pour the additional 1 cup of sugar into a small bowl. Roll tablespoonfuls of the cookie dough into 1-inch balls, then roll each ball in the sugar until evenly coated.

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 6-8 minutes, or until the edges are set and the tops just begin to crack. The cookies will continue to set as they cool.

Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.