Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. Set aside.
In a large bowl, cream the softened unsalted butter with 1/2 cup of the granulated sugar until light and fluffy, about 3 minutes.
Beat in the egg, then stir in the water and molasses until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Place the remaining 1/2 cup granulated sugar in a small bowl.
Using a tablespoon or cookie scoop, form dough balls and roll each ball in the granulated sugar to coat evenly.
Arrange the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers still look slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.