Preheat oven to 350◦ and grease two rimmed baking sheets with nonstick cooking spray.
Whisk together the flour, baking soda, cinnamon, cloves and ginger in a large bowl.
Using an electric mixer on medium speed beat the shortening and sugar together, scraping down the sides as needed. Add the eggs and then the molasses, beating and scraping down the sides after each addition.
Add the dry ingredients to the shortening mixture and beat on the lowest speed until fully incorporated.
Shape the dough into approximately 1-inch balls, then roll in sugar to coat. Place 2-inches apart on the baking sheets. (You should be able to fit about 24 to a pan.) Using the bottom of a glass or other flat surface, flatten the balls into small disks.
Bake until the cookies are puffed up and just set but haven't started to brown yet, about 8-9 minutes. Let the cookies cool on the baking sheets for 2 minutes, then use a thin spatula to move them to a wire rack to fully cool.
While the first sheet is baking, roll the balls for the second sheet, then repeat with the original sheet for the final cookies.