In large mixing bowl, cream butter and margarine until well mixed. Add sugar and beat until light-colored and and fluffy. Mix in molasses and eggs until smooth; set aside.
In another large mixing bowl, whisk together flour, salt, baking soda, ginger, cloves, crystallized ginger and cinnamon. Gradually mix dry ingredients into creamed mixture until dough is blended and smooth.
Roll dough into 1 1/2" balls or use a large cookie scoop. Roll balls in sugar mixture. Bake at 350 degrees for about 15 minutes. Do not over bake or cookies will lose their chewy interior! Remove from sheets to wire rack to cool completely. Store in tightly covered container.
Notes
Adapted from Kay Galbraith - In the 1997 Wisconsin Electric Cookie Book
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/06/13/soft-molasses-cookies/