In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In the bowl of a stand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides as needed.
Mix in the eggs (one at a time), then the molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.
Roll the dough into small balls, about 1-inch in diameter. Place dough balls on the prepared baking sheet.
Bake for about 8-10 minutes, until the cookies begin to crack slightly. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
Serve warm and enjoy. Store in a sealed container, or freeze for up to 3 months.