1. Cream the butter and sugar: Using a mixer, cream together the butter and sugar until light and fluffy.

2. Add the molasses: Pour in the molasses and continue mixing until well combined.

3. Incorporate the egg: Add the egg to the mixture and mix well until thoroughly incorporated.

4. Sift and add dry ingredients: In a separate bowl, sift together the flour, ginger, cinnamon, cloves, baking soda, and salt. Slowly add the dry ingredients to the creamed mixture, stirring slowly until a well-mixed dough forms.

5. Refrigerate the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour, allowing the flavours to develop and the dough to firm up.

6. Preheat the oven: Preheat your oven to 180C/350F.

7. Shape and roll the dough: Roll the chilled dough into 1-inch balls. Then, roll each ball in white sugar for a touch of sweetness and a beautiful appearance.

8. Bake to perfection: Place the sugar-coated dough balls on a lined baking sheet and bake for 8-12 minutes, or until you start to see that distinct “crackle” across the top of the cookies.

9. Cool and enjoy: Once baked, transfer the cookies to a cooling rack and allow them to cool completely.