In a medium bowl, whisk together the flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set aside.
In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar together on medium-high speed until well blended. Add in the molasses and egg, and mix until combined.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 2 hours, or until it is firm and easy to shape.
Preheat your oven to 375°F and adjust the oven rack to the second level (just above the center). Line two baking sheets with parchment paper or silicone mats.
Using a spoon or a 1-tablespoon-sized cookie scoop, form the dough into 1-inch balls. Roll each ball in granulated sugar, then place on the prepared baking sheets about 2 inches apart.
Bake the cookies for 8-10 minutes, or until the edges are set but the centers are still soft. Remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire cooling rack to cool completely. The cookies will puff up while baking but will flatten as they cool.
Store the cookies in an airtight container at room temperature for up to a week. They will remain soft and chewy.