Preheat oven to 350 degrees.

In a large bowl combine butter, Dark Muscovado sugar, and molasses. Stir well, breaking up any large lumps of sugar with a fork. Stir in the egg.

In another bowl, sift together the flour, baking soda, cinnamon, ginger, and cloves. Stir into the butter mixture.

Place the Demerara sugar in a bowl. Scoop out a heaping teaspoon of dough and roll into a ball with your hands. Coat the cookie ball with the Demerara sugar by rolling it in the sugar and place it on a parchment or Teflon pad lined cookie sheet. Repeat this process, spacing the balls approximately one inch apart on the sheet.

Bake 8 to 10 minutes or until the bottoms of the cookies are lightly browned. Transfer them to cooling racks and let cool completely. Store in airtight containers.