Line a large plate or small baking sheet with foil.

Mix the flour, salt, baking soda, ginger, cloves, and cinnamon together and set aside.

In a mixing bowl, using an electric mixer, beat the butter, shortening, and sugar until light and fluffy. Beat in molasses, then beat in the egg, scraping bowl often.

Gradually add flour mixture and stir with a wooden spoon or heavy scraper to form a soft dough.

Spoon 20 tablespoons size blobs of dough onto the plates or baking sheet and chill for about 30 minutes or until dough is firm enough to shape into neat balls.

Preheat oven to 350 F. Line two baking sheets with parchment paper or Silpats.

Shape pre-scooped dough blobs into neat balls and dip tops in granulated or sparkly sugar.

Bake cookies one sheet at a time for about 10 minutes or until puffed and set.

Let cool for about 2 minutes on baking sheet, then transfer to a wire rack and let finish cooling.