In a large bowl or in a stand mixer, beat the butter and sugar on medium high until it’s light in color, about 2 minutes. (Note: Coconut sugar won’t be as light as granulated white sugar.) Scrape down the sides and the paddle.
Add the egg and molasses and beat again on low speed, until incorporated well, about 2 minutes. Scrape down the sides and the paddle.
Add the flour, ginger, cinnamon, baking powder, baking soda, cloves and salt and beat on low speed until JUST combined. Stop mixing AS SOON AS the white flour particles disappear. (Note: Overbeating cookie dough leads to tough cookies, instead of soft and chewy cookies.)
Place the dough in the refrigerator to chill for one hour.
Measure 2 tablespoons of sugar in a small bowl. (I use and recommend these small glass bowls.)
When you’ve scooped all the cookies, working with one at a time, roll the scooped dough into a ball using the palm of your hands. Roll the cookie dough in the sugar so it’s coated well. Place it back onto the baking pan. Repeat the process for all the cookies and place the pan of cookies in the refrigerator for 15 minutes.
Preheat the oven to 375F.
Bake the cookies for 9-11 minutes, JUST until the edges start to turn darker in color.
Remove from the oven and allow the cookies to cool on the pan for 5 minutes before placing them on a cooling rack to cool completely.