In a medium mixing bowl, whisk together the all-purpose flour, ground ginger, cinnamon, ground cloves, nutmeg, baking soda, and fine sea salt until thoroughly combined. Set aside.

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, dark brown sugar, and granulated sugar on medium-high speed for 2 minutes until creamy and fluffy.

Add the egg, dark unsulfured molasses, and vanilla extract. Beat on medium speed until completely smooth and cohesive, scraping down the sides of the bowl as needed.

Turn the mixer to low speed and gradually add the dry flour mixture just until the dough comes together and no flour streaks remain. Do not overmix. Cover the dough and chill in the refrigerator for 45 minutes to firm up for easy rolling.

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

Scoop 1.5-tablespoon portions of chilled dough, roll into smooth balls between your palms, and roll generously in the coarse sugar to coat completely. Arrange 2 inches apart on prepared baking sheets.

Bake for 9 to 11 minutes until the edges are just set and the tops show beautiful crinkles, while the centers still appear soft and slightly underdone. Do not overbake!

Remove from the oven and tap the baking sheet firmly on the counter once to accentuate the crinkles. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.