01 - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, thoroughly whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
03 - In a large bowl, cream the softened unsalted butter and packed dark brown sugar until the mixture achieves a light and fluffy consistency, approximately 2-3 minutes.
04 - Beat in the unsulphured molasses, large egg, and vanilla extract until fully integrated into the creamed mixture.
05 - Gradually incorporate the dry ingredient mixture into the wet ingredient mixture, stirring gently until just combined. Avoid overmixing.
06 - Scoop tablespoon-sized portions of dough and roll them into uniform balls, approximately 1 to 1 1/4 inches in diameter.
07 - Toss each dough ball in the granulated sugar to ensure an even coating.
08 - Place the sugar-coated dough balls onto the prepared baking sheets, ensuring they are spaced approximately 2 inches apart.
09 - Bake for 10 to 12 minutes, or until the cookies appear puffed, have developed visible cracks, and the centers are just set (they will appear slightly soft).
10 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.