In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, and salt. Set aside.
In the bowl of a stand mixer, beat butter and sugar until incorporated. Then beat on medium-high for 3 minutes, scraping down the bowl halfway through, until mixture is somewhat light and fluffy.
Add egg and molasses, and beat on medium-low until incorporated.
Add combined dry ingredients and beat on medium speed until incorporated.
With your hands, roll dough into balls that are 1-1/4" to 1-1/2" in size. I like to use a medium scoop to evenly portion the dough. Then roll dough balls in a small bowl of sugar. Place sugared dough balls on baking sheet about 2" apart. Bake for 8 minutes. Cracks should start forming on the tops of the cookies during the final minute or so of baking, and will continue to form as the cookies cool outside the oven. For the softest, chewiest cookies, take care to not over bake. Remove pan from oven and let cookies sit on baking sheet for 5 minutes before removing to a cooling rack.
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.