In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until fluffy, 2-3 minutes. Scrape down the sides and add in the eggs, one at a time. With the mixer on low, add in the molasses and beat until combined.
In a small mixing bowl combine the flour, salt, baking soda, ginger, nutmeg, clove, and cinnamon, mix to combine. Slowly add the dry ingredients into the wet, mix until incorporated, scraping down the sides as needed.
Cover and allow to chill for at least 30 minutes, this dough can chill for up to a day if needed.
Preheat oven to 350 degrees and line a baking sheet with parchment paper or a baking mat, set aside.
Using a cookie scoop or measuring spoon, scoop out even size scoops of dough, about 2 tablespoons each. Roll into balls, depending on the size of your scoop you will get between 3 and 4 dozen cookies.
Place the cookies about 2 inches apart on a prepared baking sheet, bake for 8-10 minutes until the cookie is firm but still soft in the middle. Allow to cool slightly on the baking sheet before transferring to a cooling rack. Repeat with remaining cookies, enjoy while warm or keep cookies in an airtight container for 4-6 days.
**I recommend using a cookie scoop to get even sized cookies, it also makes the process much easier. If you want your cookies to have a crinkled top, scoop the cookie dough and leave as is, do not roll the dough into a ball.**If desired you can roll the cookie dough in white or brown sugar prior to baking.
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