Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl using a hand-held mixer until light and fluffy.

Mix in the molasses, then add the eggs and blend until fully combined.

In a separate large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Cover and chill the dough in the refrigerator for 1 hour.

While the dough chills, place the oven rack in the center position and preheat the oven to 375°F. Line two large baking sheets with parchment paper or a Silpat® baking mat.

Remove the dough from the refrigerator and roll into 1-inch balls. Roll each ball in the remaining ½ cup granulated sugar until fully coated.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–11 minutes, or until the cookies are nicely browned and set.

Remove from the oven and transfer to a wire rack to cool before serving.