Preheat oven to 350 degrees Line a baking sheet with parchment paper.
In a medium bowl, whisk together 1 cup flour, 1 teaspoon baking soda, 1 teaspoon ginger, ¼ teaspoon allspice, ¼ teaspoon cloves, and ¼ teaspoon salt.
In the bowl of a freestanding electric mixer fitted with a paddle attachment, cream together the 4 tablespoons butter and ½ cup sugar on medium-high speed for at least 5 minutes, or until light and fluffy.
When the butter and sugar is light and fluffy, turn the mixer down to its lowest speed and add 1 egg white and whip until just incorporated but also smooth. Once the egg white has been incorporated, slowly drizzle in 4 tablespoons molasses until just incorporated and even.
Once the molasses has been incorporated into the mixture, stop the mixer and use a rubber spatulato scrape down the sides of the bowl. Sprinkle your dry ingredients (from the second steover the liquid mixture in the electric mixer bowl and turn your mixer back on to its lowest speed, mixing the flour into the batter until just incorporated. Be careful not to overmix the dough at this point, or your cookies will be tough and I will cry for you!
Transfer the mixture to the refrigerator and allow the dough to cool until the dough becomes harder and easier to work with — it took me about 30 minutes of cooling to get it to the consistency I wanted.
Roll dough into tiny balls, roughly the diameter of a quarter. These cookies expand a lot! Roll them in a small bowl of granulated sugar until covered completely, before arranging on a baking tray with 3.5 inches between each dough ball. Use the flat of your palm ora rubber spatula to gently squish the dough balls flat — this helps create perfectly round cookies.
Bake the cookies for 13 - 15 minutes in the preheated oven, then allow to cool completely on the baking sheet set on a cooling rack. The cookies will crack as they cool; for more dramatic cracks, allow the dough to come to room temperature before baking, but that's not necessary.