Into a medium bowl, sift flour, baking soda, salt, ginger, cinnamon and cloves. Whisk to combine evenly and set aside.

In the bowl of an electric mixer, cream butter with sugars until light and fluffy, about 5 minutes. Beat in egg and molasses, scraping sides of the bowl with a rubber spatula as needed to mix to an even color throughout. Add dry ingredients and beat until combined. Wrap in plastic wrap and refrigerate at least two hours or overnight.

Once the dough is chilled, preheat oven to 350° F. Use OXO's medium cookie scoop or two spoons to measure about 1 1/2 Tablespoons of dough and roll into a 1" ball. Pour sanding sugar on a plate. Roll each ball in sugar and arrange on baking sheet. Flatten with the palm of your hands to 3/8" thick.

Bake cookies until browned, rotating halfway through to ensure even browning, about 10 minutes. Cool slightly then remove to a wire rack to cool completely. Store in a air-tight container for up to a week.