In a medium bowl, whisk together flour, salt, baking soda, cinnamon, cloves and ginger until well blended.
In a stand or hand held mixer, cream butter and sugar together for 2 minutes, until light and fluffy. Add molasses, eggs and vanilla and beat an additional minute. Add dry ingredients and mix until well combined. Refrigerate dough for 30-60 minutes.
Mix Snickerdoodle Coating of 1/3 cup granulated sugar and 1 tablespoon cinnamon in a large bowl. Roll dough into balls using 1 heaping tablespoon dough then roll in Snickerdoodle Coating until evenly coated. Place balls 3 inches apart on a nonstick mat or parchment paper lined baking sheet.
Bake 350 degrees F for 10 minutes on middle rack of oven. Let cool for 5 minutes then transfer cookies to wire rack to cool. If you like a crispier cookie, simply bake longer.
Cook time includes 3 batches of cookies baked for 10 minutes each.