Preheat oven to 350 degrees. Sift together dry ingredients: flour, baking soda, cinnamon, ginger, cloves, and salt. Mix the corn oil with the sugar in a mixing bowl, beating until light and fluffy. Stir in molasses and the egg. Add the dry ingredients in several batches and mix thoroughly. Gather up the dough. Wrap in plastic and chill in the refrigerator for 2 hours, in the freezer for 30 minutes. Roll heaping teaspoons of dough into balls. Dip one side of each into the sugar and arrange sugar side up, about 3 inches apart on greased cookie sheets. Bake for 8-10 minutes or until they are puffed and cracked on top. Cool.