In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl, beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 C of sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Shape dough into 2-inch balls using a ¼-cup measure or scoop. Roll balls in the ¾ c sugar. Place 2 ½ inches apart on an ungreased cookie sheet.

Bake in a 350° oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not over bake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool.