In a large bowl, sift the flour, ginger, baking soda, cinnamon, cloves and salt together. Set aside.

In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy. Add the vanilla. Beat in the egg. Stir in the orange juice and molasses. (Tip: To make molasses better come out of the measuring cup, spray the cup with cooking spray before measuring out the molasses.)

On low speed, gradually add the dry ingredients into the wet ingredients, mixing a little at a time until fully incorporated. Don't over mix cookies. The dough will be very sticky.

Put the dough into the freezer for 25-30 minutes to chill. Don't let it freeze, but it will make the dough easier to work with.

Remove from freezer. Preheat oven to 350 degrees F.

Shape the dough into 1" balls. Dip the top of each cookie ball into granulated sugar and place on un-greased cookie sheet.

Use a glass to flatten the cookie a little.

Bake for 8-10 minutes. Cookies should be just slightly under-cooked and will continue cooking as they cool, which will keep the perfectly soft.

Allow cookies to cool on the baking sheet for about 5 minutes and then remove to a wire rack to cool completely.

Cookies can be stored in an airtight container for about 3 days.