Sift flour, baking soda, salt, cinnamon, clove and ginger together. Set aside.
Mix butter and brown sugar until creamy.
Add molasses and egg and mix just until combined.
Add sifted dry ingredients and mix just until incorporated.
Preheat oven to 375 degrees F (190 C).
Prepare baking trays by lining with parchment paper or coating with cooking spray or butter.
Place white sugar in a shallow dish.
Roll the dough loosely and form into 1-1/2 inch balls. Do not over handle the dough or it will become sticky.
Roll the dough balls in the white sugar.
Place sugar-coated dough balls on prepared baking tray 2 inches apart; 12 on a tray, 3 across and 4 down.
Sprinkle tops of dough balls with a pinch more white sugar.
Bake one tray at a time in the center of the oven for 8 to 10 minutes. Bake times will vary depending on oven.
Let stand 30 seconds then carefully remove from tray and place on wire rack to cool.
Makes 4 dozen cookies.
Allow to cool completely and store in a covered container for up to 6 days or in the freezer for up to 1 month.