In a medium mixing bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.

In a large bowl, whisk melted butter, dark brown sugar, granulated sugar, dark molasses, egg, and vanilla until smooth and glossy.

Pour dry ingredients into wet ingredients and fold gently with a silicone spatula just until combined into a soft, sticky dough. Cover and chill in refrigerator for 30 minutes.

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

Place coarse sparkling sugar in a small shallow bowl. Scoop 2-tablespoon-sized balls of dough and roll smooth between your palms.

Roll each dough ball generously in the sparkling sugar until fully coated. Arrange balls 2.5 inches apart on prepared baking sheets.

Bake at 350°F (175°C) for 9 to 11 minutes. When tops begin to crack and puff, gently tap baking sheet against the oven rack once or twice to encourage gorgeous deep crackles.

Remove when edges are just set but centers remain soft. Cool on baking sheet for 5 minutes before transferring to a wire rack to firm up into chewy perfection.