Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until fully combined. Set aside.

Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, brown sugar, and ¼ cup granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.

Add Wet Ingredients: Beat in the egg, molasses, and vanilla extract until just combined. Ensure all sticky ingredients are fully incorporated.

Combine Wet and Dry: Gradually add the reserved dry ingredients mixture to the wet ingredients, mixing on low speed until a thick, sticky dough forms. Be careful not to overmix.

Chill the Dough (Crucial Step): Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, but preferably 3 hours, or until the dough is firm enough to easily roll into balls.

Prepare Oven and Coating: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Place the ½ cup granulated sugar in a small, shallow bowl and the 1 cup confectioners' sugar in a separate, shallow bowl.

Scoop and Roll: Remove the chilled dough from the refrigerator. Scoop rounded tablespoons of dough (about 1.5 inches wide) and roll them lightly between your palms into uniform balls.

Double-Coat the Balls: This double-coating method ensures a perfect crinkle: First, roll each dough ball thoroughly in the bowl of granulated sugar. Second, roll the sugar-coated ball heavily in the bowl of confectioners' sugar. Ensure the entire surface is thickly covered.

Arrange and Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Do not flatten the cookies. Bake for 10–12 minutes. The edges should be set, but the centers should still look slightly soft and puffed.

Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool, retaining their soft, chewy center.