Preheat oven to 325°F. Line two baking sheets with parchment.

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and cloves.

In the bowl of a stand mixer with the paddle attachment, cream butter until smooth. Gradually add sugar, and cream until pale in color, about 3 to 4 minutes. Add eggs, molasses, and vinegar, and beat in.

Add flour mixture in three additions, beating until just incorporated before adding the next. Mix until blended.

If rolling in sugar, pour about 1/2 cup of sugar into a pie plate.

Take pinches of dough and roll between the palms of your hands into 3/4-inch balls. Roll in sugar, if desired, and place on baking sheets about 1 1/2 inches apart.

Bake about 14 minutes, rotating sheets from front to back and top to bottom halfway through. Remove cookies to a wire rack to cool completely.