In a large bowl, sift 2 1/4 cups flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 2 teaspoons ground ginger, 3/4 teaspoon ground cinnamon and 1/2 teaspoon ground cloves. Set aside.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, cream 3/4 cup butter, 1/2 cup granulated sugar, 1/2 cup brown sugar until creamy and significantly paler in colour (about 3 minutes on medium-high speed).
Add the egg and beat until well incorporated. Then add 1 tablespoon orange juice, orange zest, 1/4 cup light molasses and stir until combined. Scrape the bottom and sides of your bowl as needed.
Add your flour mixture in 3 parts and stir until each addition is incorporated.
Cover your bowl with plastic wrap and refrigerate for at least an hour. When you're ready to bake, preheat your oven to 350F.
Scoop the dough into 1 inch balls and thoroughly coat in granulated sugar before placing on your cookie sheet lined with parchment paper. The cookies will spread so space them about 2-3 inches apart.
Bake for 8-10 minutes or until the edges are starting to get crispy. Cool slightly on the cookie sheet (about 2 minutes) before transferring to a wire rack to cool completely.
The number of cookies you get from this recipe depends largely on how big (or small) you scoop the cookie dough. I typically get around 24 fairly large cookies using my 1.5 TBSP cookie scoop.