Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

In a stand mixer, combine softened butter and 2 cups of sugar. Beat for one minute or until well blended. Add eggs and molasses and continue to mix on medium speed until fully blended.

In a separate medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, ground cloves, and ground ginger. Gradually add this dry mixture to the butter mixture, mixing on low speed until just combined.

Roll the dough into 1-inch balls. Pour the additional 1 cup of sugar into a small bowl. Roll each dough ball in the sugar until it is completely coated.

Place the sugared dough balls on the prepared cookie sheet, spacing cookies at least two inches apart. Bake for 6-8 minutes, or until the cookies just begin to crack on the surface. Remove from the oven and allow to cool on the baking sheet for two minutes before transferring to a wire cooling rack. Cookies will continue to crack and settle as they cool.

Store the cooled gingersnap cookies in an airtight container at room temperature.