Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Beat the butter and granulated sugar together in the bowl of a stand mixer for about 3 minutes, until the mixture is light and fluffy. Mix in the egg and molasses until thoroughly combined.
In a separate bowl, combine the flour, ginger, baking soda, cinnamon, salt, and cloves. Add the dry mixture to the wet mixture in 2 or 3 batches, beating on low speed until well-combined. Stir in the minced candied ginger.
Pour the decorating sugar into a shallow plate. Roll 1-1/2" balls of dough by hand (the dough will be sticky) then coat the balls in the decorating sugar. Place the dough on the prepared baking sheet, about 2" apart.
Bake for 10-12 minutes until the cookies are lightly browned. Remove the cookies to a cooling rack.
Once cool they can be stored in a tightly sealed container for up to 4 days.
Makes about 36 cookies.
Adapted from the recipe in The Baker's Manual by Amendola/Rees