Preheat your oven to 350°F and line two cookie sheets with a silicone baking mat or parchment paper. Set them aside.

Prepare the cinnamon sugar mixture by combining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Set aside.

Whisk together the flour, cornstarch, baking soda, 1 teaspoon of cinnamon, salt, ginger, cloves, and nutmeg in a medium bowl, then set aside.

Cream the softened butter, brown sugar, and remaining 1/4 cup granulated sugar in a stand mixer until light and fluffy, about 2 to 3 minutes.

Add molasses, egg, and vanilla extract to the creamed mixture, mixing until well combined. Gradually fold in the dry ingredients until fully integrated.

Scoop the dough using a medium cookie scoop and roll it into balls using your hands. Toss each ball in the cinnamon sugar mixture before placing on the cookie sheets, allowing about 2 inches for spreading.

Repeat until all dough is used.

Bake the cookies for 10 minutes, or until the edges are just set. Avoid over-baking to keep them chewy and delicious.

Once out of the oven, sprinkle any remaining cinnamon sugar mixture on top of the warm cookies.

Cool the cookies on the sheets for a couple of minutes before transferring them to a wire rack to cool completely.