In a large bowl, combine the flour, salt, cinnamon, nutmeg, cloves and baking soda and whisk together. Set aside.
Add the butter, granulated sugar and brown sugar into a mixing bowl with the paddle attachment and mix on medium speed until the butter mixture is creamy about 2 minutes.
Scrap down the sides and add one egg at a time eggs mixing until well incorporated about 1 minute.
Add the molasses, honey, grated ginger and mix until combined.
Combine the flour mixture with the butter mixture and mix on low speed just until the cookie dough comes together.
Transfer the cookie dough onto a floured work surface and divide in half and wrap in plastic wrap and place into the refrigerator for 2 hours. If your short on time you can frezze for the dough for 20-30 minutes.
Preheat the oven to 350°F (175°C) just before removing the cookie dough from the refrigerator.
Remove the ginger molasses cookie dough from the refrigerator and divide each log into 18 pieces.
Shape each cookie dough piece round, and coat with granulated sugar.
Place onto lined baking pan separating them about 2 1/2-3 inch. You should be able to fit 12 cookies per tray.
This recipe makes 36 pieces, I recommend you bake 1 baking sheet at a time for best results.
Place baking tray into the oven and bake cookies for approximately 10-12 minutes.
Remove the molasses cookies from the oven and cool on tray for 10 minutes before transferring them onto a plate or wire rack.
Serve with a warm cup of milk, coffee or tea.