Preheat oven to 350°F. Line 2 sheet pans with parchment paper. Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.
Beat the brown sugar, oil, Adams Best Vanilla and Adams Almond extract and molasses on medium speed for 5 minutes. Turn speed to low, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
With the mixer on low, slowly add the dry ingredients, and then mix on medium speed until blended approx 2 minutes. Add crystallized ginger and mix. Scoop the dough with 2 spoons or a small ice cream scoop. Using your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place on sheet pans. Bake !!! In 12 to 13 minutes the cookies will be cracked on the top and soft inside. Let cookies cool.