Preheat oven to 325° and have ready a cookie sheet lined with parchment paper or a Silpat.

In a medium-sized mixing bowl, whisk together the flour, ginger, cinnamon, baking soda, salt and cloves. Set aside until ready to use.

In the bowl of a stand mixer fitted with a paddle attachment, add the sugar, oil, molasses and egg. Mix on medium speed until well-combined. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.

With the mixer on low, begin adding in the dry ingredients a little at a time until all has been incorporated. Take a moment to scoop up any dough from the bottom of the bowl, and bring it up and over the top. Resume mixing on low speed for about 30 seconds to a minute more. This step ensures all ingredients are thoroughly combined.

Have sugar crystals ready in a small bowl. Scoop out a tablespoon of dough and form into a ball. Roll the top half in the sugar and place at least 1 inch apart on parchment paper.

Bake 14 minutes, remove from the oven and set atop a cooling rack. Allow to cool 5-10 minutes, serve and enjoy.