On a large piece of waxed paper, sift together the flour, baking soda, salt, cinnamon, cloves and ginger.
Cream the shortening and 1 cup of the sugar in a stand mixer fitted with the paddle attachment. Add the flour mixture and mix to combine. Mix in the molasses and the egg. Cover the dough in plastic wrap and chill until firm, 1 hour.
Roll the dough into 1-inch balls. Roll the dough balls in the remaining 1/2 cup sugar and place on an ungreased cookie sheet, spaced 1- to 1 1/2-inches apart.
Bake for 20 minutes. Transfer the cookies to a wire rack to cool. Store in an airtight container.