Preheat the oven to 350 degrees

Combine the flour, ginger, cinnamon, cloves, salt and baking soda in a bowl and mix to combine.

In a separate bowl, cream the butter, sugars, and molasses together on medium speed until smooth. 

Add the egg and beat until smooth.

Stir in the flour and spice mixture just until combined. 

Place the bowl in the refrigerator for the dough to firm up (30 minutes to overnight).

Roll dough into 1 inch balls, roll them in powdered sugar or coarse granulated sugar if desired, and place them on a baking sheet lined with parchment paper or a silicone liner.

Bake for 10-12 minutes until edges are firm but center is still soft. 

Cool for 5 minutes on the baking sheet and then remove to a cooling rack. 

Store in an airtight container for 3-4 days.

To freeze cookie dough balls: put the cookie dough balls in the freezer before you roll them in sugar. When you want to use them, remove them from the freezer, roll them in the sugar if desired, and bake them immediately. Add 1-2 minutes to the time, checking for doneness on the edges when baking.