Preheat the oven to 350°(F) and line a large baking sheet with parchment paper.
In a medium bowl stir together the flour, baking soda, ginger, cinnamon, cloves and salt and set aside.
In a large mixing bowl or stand mixer beat the shortening with an electric mixer on medium speed to soften, about 1 minute. Add both cups of sugar gradually and beat until mixed, about 2 minutes, scraping down the edges with a rubber spatula occasionally. Beat in eggs one at at time and then beat in the molasses until combined. Add dry ingredients to wet ingredients gradually, beating well after each addition. Scoop the dough using a 1/4 cup and roll into balls. Roll them in to the coarse sugar and place 3-4 inches apart on the prepared cookie sheet.
Bake for 11-13 minutes or until the cookies are light brown and puffed, being careful not to over bake. Allow to cool on the sheet for a couple of minutes then transfer to racks to cool completely. Store in an air tight container at room temperature for 3-5 days.
Make Ahead Tip: Prepare dough and freeze in an airtight container for up to 3 months. Baked cookies also freeze well with the same method.