Whisk together all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt in a bowl. Set aside.

In another bowl, beat vegetable oil and granulated sugar together on medium-high speed until creamy. Add molasses and room temperature egg, then beat until fully combined.

Gradually add the dry ingredients to the wet mixture with the mixer on low, being careful not to overmix.

Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours.

Preheat the oven to 375ºF and line two baking sheets with parchment paper.

Shape the dough into 1-inch balls and roll each ball in granulated sugar. Place on prepared baking sheets, ensuring they are 2 inches apart.

Bake the cookies for 8 to 10 minutes, until puffy. Remove from oven and cool on baking sheets for 5 minutes before transferring to a cooling rack.