Preheat your oven to 350 degrees F. Grease a baking sheet or line with parchment paper.
Prepare the cinnamon sugar by stirring sugar and cinnamon in a small bowl until combined. Set aside.
Whisk together the flour, ginger, baking soda, cinnamon, cloves and salt in a medium bowl.
Beat butter in a large mixing bowl with a hand mixer until creamy (about 30 seconds on medium speed). Gradually add in sugar while continuing to beat. Add egg and molasses, continuing to beat until combined.
Add ⅓ of the flour mixture into the butter mixture and stir with a rubber spatula or large spoon to blend well. Gradually add the remaining flour mixture, stirring well to combine.
Form dough into 1-inch balls using your hands, then roll each ball in the cinnamon sugar, coating evenly. Place 2 inches apart on prepared baking sheet (12 per sheet).
Bake for approximately 10 to 11 minutes, or until tops of cookies are rounded and slightly cracked. Cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.