In a bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ground cloves and ginger. Set up a stand mixer with the paddle attachment.

In the stand mixer bowl combine the softened butter, brown sugar and fresh grated ginger. Cream all of that together thoroughly until it is light and fluffy. Add the egg and molasses and let them get completely mixed in. Then slowly add in the dry ingredients until you have a glorious cookie dough. Cover the cookie dough and let it chill in the refrigerator for an hour or up to overnight.

When the dough has chilled, pre-heat the oven to 350F and line 2 cookie sheets with silicone mats or parchment paper. Put the granulated sugar in a small bowl. Use a 1.5 inch ice cream to scoop out a perfect scoop of dough and gently flatten it into a disc. Then lightly coat it in the sugar before putting it on the prepared cookie sheet. Repeat until the cookie dough is gone and you have both sheets full! Bake the cookies for 15 minutes, until they are golden and start to get crisp around the edges.

Once they are done, take the cookies out and let them cool on the sheet for a couple of minutes, then move them onto cooling racks to finish cooling. Serve them with a big, frosty glass of milk.