Measure the flour, baking soda, ginger, cinnamon, cloves cardamom and set aside.
Cream butter and sugar together until nice and fluffy.
Add the eggs one at a time, mixing thoroughly after each addition.
Mix in the molasses and the vinegar.
Add the dry ingredients in one cup increments, mixing thoroughly after each addition.
Rool the dough into walnut-sized balls. If the dough is too sticky, put it in the refridgerator for 30 minutes or so-that'll make it easier to roll.
place sugar in a small bowl. Roll the dough balls in it. Place them on a greased cookie sheet. Press them down just a bit when you place them on the sheet so they won't roll off when you carry them to the oven. You don't have to flatten them. They'll spred out by themselves while they bake.
Bake at 350 for 10-12 minutes.
Let the cookies cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish coolong.