In the bowl of a stand mixer, mix sugar, brown sugar, and butter until light and fluffy.
Mix in molasses and eggs until fully combined.
Add flour, ginger, cinnamon, cloves, baking soda, and salt to another small bowl, whisk together and gradually mix into the wet ingredients on low speed until just combined.
Cover dough bowl with plastic wrap and chill in the refrigerator for thirty minutes to an hour. This will make it easier to roll and dry it out more so that it crinkles.
Scoop tablespoon-sized balls of cookie dough and roll each ball in sugar.
Place dough balls on a parchment-lined cookie sheet.
Bake for 10-12 minutes or until barely set. If you over-bake the cookies, they will be crispy instead of chewy. When you pull them from the oven, they won't seem like they are done; the tops won't be totally set, but the bottoms will be. They will continue cooking for a few minutes after they are out of the oven.
Use a spatula to transfer the cookies to a cooling rack.
To keep ginger molasses cookies moist, store them in an airtight container with a piece of fresh bread. The moisture from the bread will help keep the cookies from getting stale.For some variations:
Create a chocolate chip version by gently mixing in 1 1/2 cups (300 g) of chocolate chips to the dough just after combining wet and dry ingredients.
Create chocolate-dipped cookies by dipping cooled cookies into 3/4 cup (150 g) of dark chocolate, melted. Don't forget to add sprinkles!