In a bowl attached to a stand mixer (or with a hand mixer), cream together coconut oil, sugar, and molasses for several minutes until creamy. Add eggs and mix for a couple more minutes.
In a separate bowl, mix together dry ingredients: flour, baking soda, cinnamon, cloves, ginger, and salt. With mixer on low, gradually add dry ingredients to batter until just combined. Refrigerate for 3 hours or overnight.
Remove batter from fridge and let set on counter for 30 minutes or so. Preheat oven to 375 degrees F. Using a cookie scoop (or spoon), scoop out batter and roll into walnut-sized balls. Dip tops/sides in reserved sugar and bake for 8-10 minutes.