Whisk together flour, ginger, cinnamon, baking soda, cloves, and salt in a medium bowl and set aside.
In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy, about 3 minutes. Add molasses and egg, beating until well combined.
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F and line baking sheets with parchment paper.
Roll out dough on a lightly floured surface to ¼-inch thickness. Cut with cookie cutters and place on prepared baking sheets, spacing 2 inches apart.
Sprinkle cookies generously with sparkling sugar. Bake for 8-10 minutes until edges are set. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.