Line a half-sheet rimmed baking tray with a silicone mat. Preheat oven to 350° F / 176° C.

In a medium bowl, sift together flour, baking soda, ground ginger, ground cinnamon, ground cloves, and kosher salt.

In a large mixing bowl or the bowl of a stand mixer fitted with paddle attachment, mix granulated sugar, butter, and brown sugar on medium-high speed until light and fluffy.

Add the black treacle and egg and mix on medium-high speed until well combined.

Add the dry ingredients and mix on medium speed until just barely combined.

With your hands, roll dough into 1 1/2-inch balls. Roll each ball in additional granulated sugar.

Place balls on prepared baking tray, allowing room for the cookies to spread as they bake.

Bake for 18-20 minutes, or until cookies crispy and golden brown around the edges, with cracked tops.

With a flat metal spatula, transfer ginger snap cookies to a wire rack. Allow to cool completely before serving.

Store leftover ginger snap cookies in an airtight container at room temperature for up to 5 days.