In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, ground cloves, nutmeg, baking soda, and fine sea salt until evenly distributed.

In a large stand mixer fitted with the paddle attachment (or large bowl with an electric hand mixer), beat softened butter, dark brown sugar, and granulated sugar on medium-high speed for 2 to 3 minutes until pale, light, and fluffy.

Add the dark molasses, room temperature egg, and pure vanilla extract. Beat on medium speed until completely smooth and emulsified, scraping down the sides of the bowl.

Turn the mixer to low speed and gradually add the dry flour-spice mixture in two batches, mixing just until soft dough forms. Do not overmix. Cover bowl and chill dough in the refrigerator for 45 minutes for optimal thick chewiness.

Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper. Place turbinado sparkling sugar into a shallow bowl.

Scoop 1.5 tablespoon portions of chilled dough (using a #40 cookie scoop) and roll between palms into smooth round balls. Roll each ball generously into the sparkling turbinado sugar until fully coated on all sides.

Arrange dough balls 2 inches apart on prepared baking sheets. Bake for 9 to 11 minutes until edges are gently set and tops display gorgeous crinkles. Centers will look soft and puffed—they will settle into a thick, chewy center as they cool.

Remove from oven and let cookies rest on the warm baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. Enjoy warm with a glass of cold milk!