Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper.

In a large mixing bowl, cream the softened butter and 1 cup of sugar together until light and fluffy.

Add the egg and molasses to the butter mixture and beat until fully incorporated.

In a separate medium bowl, sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.

Gradually stir the dry ingredients into the wet molasses mixture until a stiff dough forms.

Shape the dough into 1-inch balls using a small scoop or tablespoon.

Roll each ball in the remaining 1/3 cup of sugar until evenly coated.

Place the balls on the prepared baking sheets approximately 2 inches apart to allow for spreading.

Bake for 8 to 10 minutes until the cookies have spread and the surfaces have developed characteristic cracks.

Remove from oven and let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.