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 the mixture is smooth.

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. Stop mixing once the last streaks of flour disappear.

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. This prevents the cookies from spreading too much.

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 (for coating) in a small, shallow bowl and the 1 cup confectioners' sugar in a separate, shallow bowl.

Scoop the Dough: 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: Roll each dough ball thoroughly in the bowl of granulated sugar first. Then, immediately roll the sugar-coated ball heavily in the bowl of confectioners' sugar. Ensure the entire surface is thickly and completely coated to guarantee the crinkle effect.

Arrange and Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes. The cookies are done when the edges are set, but the centers still look slightly soft and puffed. The crinkles should have fully formed and cracked across the surface.

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