Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, allspice, and salt until well combined.

Using a stand mixer, beat the softened butter with white and brown sugars on medium speed for 5-8 minutes until light and fluffy.

Crack in the egg, then add molasses and vanilla extract, mixing on low speed until well combined.

Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour.

Once chilled, roll the dough into balls about 1 inch in diameter and roll each ball in a cinnamon-sugar mixture.

Bake for 9-12 minutes, until edges are set and tops have cracks.

Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack.