In a medium bowl, whisk together the flour, ground ginger, ground cloves, baking soda, and salt. Set aside.
In a large bowl or stand mixer fitted with a paddle attachment, beat the sugar and softened butter for a few minutes until lightened in color and fluffy, scraping the sides of the bowl as needed.
Add the egg to the sugar and butter mixture, mixing until well combined. Remember to scrape the sides of the bowl between mixing.
Add the molasses and vinegar to the mixture, beating until well combined.
On low speed, gradually add the flour mixture in 1/3 cup increments, mixing until there are no white streaks before adding the next portion. Mix until just combined.
Shape the dough into 1-inch balls and roll them in sanding sugar. Place the balls 2 inches apart on a baking tray lined with parchment paper. Gently flatten each ball with the palm of your hand.
Bake at 325°F (163°C) for 15-20 minutes or until the edges are set.
