Measure the flour blend by lightly spooning into the measuring cup until heaping and then leveling off with the back of a knife. In a medium bowl, combine the flour blend, baking soda, ginger, cinnamon, cloves and salt. Set aside.

In a large mixing bowl, using an electric mixer, beat the butter, sugar and brown sugar on medium speed until light and fluffy, about 2 minutes (It is important to not skip this step, or the cookies will spread out too much when baked!). Beat in the egg and molasses (or maple syrup), scraping down the sides of the bowl, until smooth. Reduce speed to low and slowly add in the flour mixture until fully incorporated. Dough will be slightly sticky. Cover and refrigerate at least 2 hours.

Adjust oven rack to middle position and preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Place the 2 tablespoons sugar in a small bowl. Roll dough into 1 1/2" balls. Roll balls in sugar and place on cookie sheets 2" inches apart (do not flatten).

Bake 8 to 10 minutes on the middle rack, until cracking on top. Do not over bake. Cookies will be very fragile right out of the oven, so let them cool on the sheet for at least 5 minutes before transferring to a cooling rack.