In a medium bowl, combine dry ingredients: flour, baking powder, baking soda, salt, ginger, cloves, nutmeg, and cinnamon. Set aside.
In a large bowl, use an electric mixer to cream together the sugar and butter. Mix in the molasses and egg.
Gradually add the dry ingredients to the wet, stirring with a wooden spoon or a spatula until just combined. Cover and chill in the fridge for at least two hours, or overnight if possible.
When ready to bake, preheat your oven to 325°F. Line 2 baking sheets with parchment paper.
Roll the chilled dough into balls about 1 inch in diameter. A cookie scoop really helps here. Roll balls in the coarse sugar (or colored sugar) to coat. Place cookies on baking sheet about 2 inches apart.
Bake these cookies for 9 to 11 minutes. They should be slightly cracked and crisp on the outside but soft on the inside. Cool on wire racks
For the best cookies, allow them to chill for at least two hours in the refrigerator.
Use colored sugar to roll them in to make these as Christmas cookies.