Whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, cream together the butter, sugar, brown sugar, ground ginger, fresh ginger, cinnamon and ground cloves until light and fluffy. About 3-4 minutes.
Add the egg and beat until combined.
Add the molasses and beat until combined.
Add the flour mixture and beat on low until you can no longer see any flour.
Divide the dough in half and roll each half between 2 pieces of parchment paper to a thickness of 3/16"
Place in the freezer or refrigerator until firm.
Preheat your oven to 350° F.
Cut out your cookies and place on a parchment lined baking sheet. If for any reason you feel the dough is becoming too soft and hard to handle, place it back in the fridge or freezer to firm up.
Bake for 10-12 minutes.
Remove the pan from the oven and place on a wire rack to cool for about 10 minutes,
Place the cookies directly on the rack and allow them to cool completely.
