Combine the brown sugar, butter, and shortening in a mixing bowl. Beat on medium speed with an electric mixer until creamy. Add the molasses and egg and beat until well mixed. With the mixer running on low speed, add the flour 1/2 cup at a time, the baking soda, the cinnamon, ground ginger, ground cloves, and salt. Beat until the cookie dough is well mixed. Cover the bowl and refrigerate the dough for 1-2 hours or until firm. Preheat the oven to 375 degrees F. Place the sugar in a shallow dish. Shape the molasses cookie dough into 1 1/2-inch balls. Roll the balls in the sugar and place them 2-inches apart on ungreased baking sheets. Gently flatten the balls with a glass that has had the bottom dipped in sugar. Place the cookies in the oven and bake at 375 degrees F for 8-11 minutes or until set. Remove the baking sheets from the oven and let the cookies cool on the baking sheet for 2 minutes then transfer to a wire rack. Store the cooled molasses cookies in an airtight container.