Preheat oven to 375°F
In a medium bowl, mix together flour, soda, cinnamon, cloves, ginger and salt until combined. Set aside.
In a separate bowl, beat together butter and 2 cups of sugar on medium speed for 2 minutes until light and fluffy. Mix in the eggs and molasses and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until combined.
Turn dough out on to large piece of plastic wrap. Wrap dough completely in plastic wrap, making sure there are no air pockets. Refrigerate dough for at least an hour until it is completely chilled. VERY important to make sure dough is completely chilled before rolling cookies and baking!
While dough is chilling, prepare baking sheets. Cover baking sheets with parchment paper and set aside.
Once dough is completely chilled, remove from refrigerator and unwrap the dough (Please note: dough will be sticky and will probably stick to the plastic wrap a bit). Add remaining 1/2 cup of sugar to a small bowl. Begin to roll the dough into small balls, about 1-inch in diameter. Roll balls in sugar until coated. Place on prepared baking sheet, about 1 inch apart.
Once cookies are rolled out, bake for 8-10 minutes, or until cookies begin to crack slightly on top. Once they are finished, remove from the oven and let cool for a minute or two. Transfer cookies to wire racks to cool completely.