Preheat oven to 375 degrees F.  Line two to three baking sheets with parchment or leave ungreased.  Set aside.

Sift or whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.  Set aside.

Using a hand-held or standing mixer, cream together the butter and brown sugar until well-combined.  Be sure to scrape the sides and bottom of the bowl frequently.  Add the molasses and egg.  Beat until light colored and fluffy.

Add the flour mixture to the butter mixture.  Blend until just combined.  Stir in the diced apples until evenly blended.

Place the turbinado sugar into a bowl.  Using a #50 ice cream scoop or tablespoon, drop dough into sugar and roll to coat with sugar.  (Dough balls should be about 1-inch wide.)  Place dough about 2-1/2 inches apart on prepared baking sheets.

Bake for about 8-10 minutes or until tops crack and dough is a deep, golden brown.  The dough will rise slightly and fall when the tops crack.  Remove from oven and allow to cool on wire racks.  Store in a tightly sealed container for up to 5 days.