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

In a medium bowl, whisk  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 no dry pockets remaining.

With a cookie scoop, divide dough into 1 1/2-inch portions. You should have about 24-26 total.

Use your hands to smooth each portion into a smooth ball.

Roll in granulated sugar. Arrange half of the balls on prepared baking tray, allowing 2-3 inches in between for the cookies to spread as they bake.

Refrigerate on tray for 30 minutes.

Bake for 19-22 minutes, or until crispy and golden brown around the edges, with cracked tops.

With a flat metal spatula, transfer ginger snap cookies to a wire rack.

Repeat with remaining cookie dough.

Allow ginger snaps to cool completely before serving. Store leftover ginger snap cookies in an airtight container at room temperature for up to 1 week.