Preheat your oven to 350°F (175°C). In a large mixing bowl, use an electric mixer to beat together unsalted butter, granulated sugar, and light brown sugar until pale and fluffy.

Add unsulphured molasses and egg to the butter mixture, mixing until well combined and rich in color.

In a separate bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and sea salt. Gradually fold into the wet ingredients.

Portion the dough into balls, rolling each in granulated sugar, and place them on a parchment-lined baking sheet.

Bake the cookies for 12 to 15 minutes or until cracks form on top, with firm edges and slightly soft centers.

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.