In a medium mixing bowl,stir together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large mixing bowl, beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of the flour mixture, beat until combined. Stir in remaining flour with a wooden spoon.
Using a 1/4-cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse or granulated sugar. Place on an ungreased cookie sheet* about 2 1/2 inches apart.
Bake in a 350° oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Let stand for 2 minutes before transferring to a wire rack. Cool.
Makes about 25 4-inch cookies.
NOTE: I baked 6 on a pan on a *Silpat baking sheet; I think any more might have run them together.