Preheat oven 350℉. Move the rack to the center of the oven. You will only bake one sheet at a time. Line 2 cookie sheets with parchment paper and set aside.

In a large bowl of a standing mixer, cream together the butter and shortening. Add 2 cups of sugar slowly, spoonful-by-spoonful, until blended. Cream all three ingredients until fluffy.

Add the eggs and molasses and mix until blended. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, and ginger.

Slowly, spoonful-by-spoonful, add the flour to the butter/sugar mixture. Beat until blended and the batter will be soft, not stiff.

Place the remaining 3/4 cup sugar in a small bowl. Make 1-inch balls from the dough and roll each ball in the sugar until it is well coated. Place the balls on the baking sheets, keeping them three inches apart so they can spread. When the baking sheet is full, place them in the oven one at a time.

Bake for 12-15 minutes, watching carefully so they don't overtake. Remove sheet from oven (and put the next sheet in) and place on a cooling rack. Allow the cookies to rest for 1 minute before moving them too another cooling rack.