Whisk together flour, soda, ground ginger, cinnamon, cloves, and salt.

Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the shortening and sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides occasionally as needed.

Mix in the egg and molasses into the creamed shortening, and beat on medium-low speed until each is combined.

Gradually add in the combined dry ingredient mixture and beat until it is evenly incorporated.

Transfer the dough to an airtight container and refrigerate for about an hour, or until the dough is completely chilled.

Preheat oven. Heat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.

Once the dough is chilled, roll the dough into small balls, about 1.5-inches in diameter. Fill two separate small bowls with water and sugar. Dip the tops of each cookie dough ball in the water, and then dip each ball top in the sugar until the top is completely coated. Place dough balls on the prepared baking sheet.

Bake for about 10-12 minutes, until the cookies begin to slightly crack on top. Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.

Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.