1. Brown the butter and let it cool slightly.
2. In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
3. In a separate large bowl, cream the browned butter, brown sugar, and white sugar until light and fluffy.
4. Mix in the egg, molasses, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Cover the dough and chill in the refrigerator for at least 30-60 minutes.
7. Preheat the oven to 350°F and line a baking sheet with parchment paper.
8. Use a medium cookie scoop or tablespoon to portion the dough into balls.
9. Roll each dough ball in granulated sugar for a sparkly exterior.
10. Place dough balls on the prepared baking sheet, spacing them 2-3 inches apart.
11. Bake for 10-13 minutes until edges are set, but centers remain soft.
12. Remove from the oven and let cookies cool on the baking sheet for 5-10 minutes.
13. Transfer cookies to a wire rack to cool completely for the best chewy texture.
14. Store cookies in an airtight container for up to one week or freeze for up to three months.