Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
In another bowl beat together the butter and granulated sugar until light and creamy. Add the molasses and eggs and mix until well combined.
Stir in the dry ingredients and mix until combined.
Wrap the dough in plastic wrap and refrigerate for 30 minutes (or up to several days) before rolling into balls.
Roll the dough into small balls and then roll the dough balls in granulated sugar.
Place on prepared sheet and bake for 8-10 minutes (don't over bake them if you want a soft, chewy cookie).
Remove the cookies to a cooling rack and allow to cool completely. Frost with cinnamon cream cheese frosting, if desired. Store in an air-tight container, or in the freezer (they freeze really well!)
Storing Instructions: Store ginger cookies in an airtight ziplock bag or container at room temperature for 3-4 days.Freezing Instructions:To freeze the cookie dough, form dough balls and roll them in sugar (through step 6). Place cookie dough balls in a freezer safe bag in the freezer for up to 3 months. Bake from frozen for 1 to 2 minutes longer than recipe states.To freeze the baked cookies, allow the cookies to cool completely and then place them in a freezer safe container or bag and freeze for 2-3 months.