With an electric mixer, beat the butter and brown sugar until light in color and texture.
Beat in the oil until well-mixed.
Scrape the batter down the sides of the bowl. Then add the pomegranate molasses, orange extract, and the egg. Beat until well-mixed.
Sift in the flour, baking soda, cloves, and salt, mixing in with a spatula halfway through then continuing. Use your hands if necessary.
Cover the dough chill until firm, about 2 hours.
Heat the oven to 375°F. If the dough was chilling longer than 2 hours, let it come to room temperature for 30 minutes while the oven preheats.
Measure the dough into tablespoon-size pieces and roll each piece to form 1-inch balls.
Roll the balls in a dish with granulated sugar to coat. Put the balls 2 inches apart on lightly greased cookie sheets or a silicone baking mat.
Bake until the center surface of the cookies is barely dry, 9 to 10 minutes (don’t overbake).
Let cool on the sheets for 5 minutes.
Transfer to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for 1 week.You can make the cookie dough and chill it in the refrigerator for up to 2-3 days.Once baked, the cookies freeze well for up to 3 months. Thaw overnight in the refrigerator.If freezing unbaked cookie dough, do so after rolling them into balls but before rolling in sugar. They will freeze well for up to 3 months. Let the dough balls sit at room temperature for 30 minutes, then roll them in granulated sugar and bake as directed.