Add the butter, brown sugar, and granulated sugar to a mixing bowl and cream together on medium speed with a hand mixer.

Beat in the molasses until well combined.

Add the egg and vanilla and mix until combined.

Add the flour, baking soda, cornstarch, ginger, cinnamon, cloves, nutmeg, and salt to a small bowl and whisk to combine.

Add the dry ingredients to the wet and mix on low speed until mixture is well combined. The dough will be slightly sticky.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Use a medium cookie scoop to drop out balls of dough into your hand. Roll the dough into a ball and then roll through the granulated sugar to coat.

Place cookie dough balls on the prepared baking sheet 2-3 inches apart, allowing room for the cookies to spread in the oven.

Bake for 11-12 minutes.

Remove the cookie sheet from the oven and lightly drop onto the counter to spread the cookies and help them crack at the top.

Cool for 10 minutes before transferring to a wire rack to finish cooling completely.