In a large bowl, sift the flour then add salt, ginger powder, baking soda, vanilla, cinnamon and clove powder.
Mix everything well with a spoon.
In another bowl, whisk the butter and the 2 sugars until creamy.
Add molasses and whisk more, then add the egg.
Whisk until smooth then add the flour mixture.
Mix everything with a spoon until well combined.
Cover with plastic wrap and refrigerate for at least 2 hours or until firm.
Scoop balls of dough by using a small ice cream scoop (or just your hands).
Roll the balls of dough in the granulated sugar and coat them well.
Place on a baking sheet, lined with parchment paper, 2 inches apart (you may need to use 2 baking sheets).
With the palm of your hand or a bottom of a cup, slightly flatten the cookies.
Bake in a 350°F preheated oven for about 12 minutes (the more time you bake the cookies, the crispier they will be).
Let cool completely, then store in airtight container.