Set the oven to 350 degrees. Line 2 baking sheets with parchment paper. In a bowl, combine the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Stir well to blend them. In the bowl of an electric mixer, combine the sugar, oil, and molasses. Mix on medium-low speed for 5 minutes (the mixture looks separated). With the mixer running, add the egg and beat for 1 minute. Turn the mixer to its lowest speed and beat in the dry ingredients in 4 parts, beating each addition thoroughly before adding another.

After all of the flour mixture has been added, beat the dough for a few seconds on medium-high speed. Using 2 soup spoons, drop heaping mounds of dough onto the prepared sheets, leaving 2 inches between them. Use a long metal spatula to lightly press the cookies into rounds about 2 inches in diameter. Or roll the dough in your palms and flatten them with the heel of your hand. Place 12 cookies on each sheet. Spinkle the tops with sugar and place the baking sheets in the center of the oven. Bake the cookies for 12 to 15 minutes or until they crack on top and are golden. Switch the positions of the baking sheets from back to front halfway through baking. Remove the cookies from the oven and let them sit for a few minutes. Transfer them to wire racks to cool completely. Bake the remaining batter.