1In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set this aside.
2In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium speed until fluffy, about 3 minutes. Turn off the mixer and scrape the sides and bottom of the bowl.
3On medium speed, beat in the egg and molasses until combined. Turn the speed to low and gradually add the flour-spice mixture just until a dough forms. Cover the bowl with plastic wrap and put it in the refrigerator for 2 hours, or overnight.
4Once the dough has chilled, arrange two racks in the upper third and center of the oven. Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper. Put the turbinado sugar in a shallow bowl.
5Evenly scoop 3 Tbsp of dough and form it into a round. Roll it in the turbinado sugar and put it on the baking sheet. Continue the scooping and rolling process, being sure to arrange the dough rounds 3 in/7.5 cm apart, as they do spread out a bit.
6Bake, rotating the baking sheets halfway through, for 13 to 17 minutes, until the cookies are fairly flat and their edges are just firm. Let them cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week.