In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and sea salt. Set this dry mixture aside.

In a separate mixing bowl (stand mixer or hand mixer), cream together the softened butter, granulated sugar, and brown sugar on medium‑high speed until the mixture is light, fluffy, and pale yellow—about 2 minutes—scraping down the sides as needed.

Mix in the eggs one at a time, then add the molasses and beat on medium‑low speed until well incorporated.

Gradually add the dry ingredient mixture to the wet mixture, beating until evenly incorporated.

Transfer the dough into an airtight container and refrigerate for at least 2 hours (or until completely chilled). This helps the cookies hold shape and prevents excessive spreading.

Preheat the oven to 350 °F (about 175 °C). Line a baking sheet with parchment paper and set aside.

Roll the chilled dough into ~1‑inch (≈2.5 cm) diameter balls. Fill a small bowl with granulated sugar and roll each dough ball until it’s fully coated in sugar. Place the sugar‑coated balls onto the prepared baking sheet with space between them.

Bake for about 8‑10 minutes, or until the tops begin to slightly crack (they will crack further as they cool).

Remove from the oven and let the cookies rest on the baking sheet for 4‑5 minutes. Then transfer each cookie to a wire rack to cool completely.

Serve warm and enjoy, or keep them fresh by storing in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months.