In a medium bowl, combine the flour, baking soda, ground ginger, cinnamon, cloves and salt. Set aside.
In a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg and orange zest, incorporating fully, then mix in the molasses. Add the dry ingredients and blend until the dough just comes together. Mix in the candied ginger. Pound the dough down in the bowl so it's packed tightly. Cover with plastic wrap and refrigerate for at least 30 minutes for the dough to chill.
Preheat the oven to 375 degrees.
Using a cookie scoop, form 1 inch balls of dough. Roll the balls in sugar and arrange on a parchment lined baking sheet, spacing them 2 inches apart. Sprinkle with flaky sea salt and bake in the preheated oven until cracks just begin to form on the surface, about 8-9 minutes. Remove the cookies from the oven and give the sheet pan a good WHACK! on the counter. This little technique helps the cookies centers stay chewy and the edges crispy. Let cool then enjoy!
