Preheat oven to 350 degrees F. In the bowl of your standing mixer, cream butter and sugar until light and fluffy. Be sure sugar is FULLY incorporated into the butter for the best cookie!
Add molasses and eggs and beat together with butter mixture.
In a separate bowl, combine flour, ginger, baking soda, cinnamon, clove and salt. Gradually incorporate into creamed mixture and mix well. Gently stir in pecans.
Using the 3 ounce scoop, create balls of dough and roll in Turbinado sugar. Place 2 inches apart on baking sheet. Baked for 13-15 minutes or until the cookie tops begin to crack.
Cool on wire racks.
