In a large bowl, sift together flour, baking soda, ground cinnamon, ground ginger, ground cloves and salt. Set aside.
In a medium bowl, combine softened butter and brown sugar. With the hand blender, beat until light and fluffy.
Add oil, egg, molasses and vanilla extract to the mix and beat again until smooth.
Combine the dry ingredients with wet ingredients. Mix until incorporated.
Cover the batter and chill in the refrigerator for at least 2 hours (or overnight).
Preheat the oven to 375 degree F. Line tow baking sheets with parchment paper.
Take a medium size bowl and place white sugar in it. Take the chilled dough out of the refrigerator and roll into about one inch balls.
Roll these dough balls in the sugar and cover each one entirely.
Place these dough balls on the baking sheet about two inches apart. Flatten the cookies slightly with the bottom of the glass or small bowls.
Bake for about 9 - 10 minutes or until the top surface of the cookies have crinkles yet dry. They will look undone but that's ok.
Remove from the oven and let cool on the wire rack. These can be saved in the air tight container for a week.