Preheat oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.

In a medium bowl, whisk together flour, cornstarch, baking soda, salt, ginger, cloves, and nutmeg. Set aside.

In a large bowl, beat the softened butter and brown sugar until light and fluffy — about 2–3 minutes. Scrape down the bowl.

Add molasses and beat until incorporated. Mix in egg and vanilla until the batter is smooth.

Fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep cookies tender. If the dough feels very soft, chill 15–20 minutes.

In a small bowl, combine granulated sugar and cinnamon.

Scoop dough by tablespoon or using a 1.5-tablespoon cookie scoop. Roll each ball between your palms, then roll in the cinnamon-sugar to coat. Place 2 inches apart on prepared baking sheets.

Bake 9–11 minutes, until edges are set and centers still look slightly soft. The cookies will puff and crack — that’s right. Do not overbake; they firm up as they cool.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.