Cream together shortening and 1 cup of sugar in a mixing bowl until light and fluffy.

Add the egg, molasses, and vanilla extract to the creamed mixture and mix well.

In a separate bowl, combine the flour, cinnamon, ginger, baking soda, salt, and cloves.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Roll the dough into 1-inch balls.

Roll each ball in the remaining sugar to coat.

Place the sugar-coated dough balls 1 1/2 inches apart on ungreased baking sheets.

Bake in a preheated oven at 375°F (190°C) for 10 minutes, or until lightly browned.

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Store in an airtight container at room temperature.