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, 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. Be careful not to overmix, mixing only until no streaks of flour remain.

Chill the Dough (Crucial Step): Cover the bowl tightly with plastic wrap and refrigerate the dough for a minimum of 2 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. Scoop rounded tablespoons of dough (about 1.5 inches wide) and roll them lightly between your palms into uniform balls.

Double-Coat the Balls: 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, ensuring the entire surface is thickly covered. This double-coating ensures a perfect, snowy crinkle.

Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes. The edges should be set, but the centers should 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 carefully transferring them to a wire rack to cool completely. The cookies will firm up as they cool, retaining their soft, chewy center.