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Pre-heat oven to 375°F and line 2 baking sheets with parchment paper or a silicone mat.
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In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, 1 tablespoon of ginger, and 1/2 teaspoon of allspice to combine. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 1/2 cup of sugar on medium speed until fluffy, scraping down the sides as necessary.
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Reduce the speed to medium-low and add in the egg and yolk, mixing just until combined.
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Scrape down the sides and with the mixer running on medium-low, add the molasses and vanilla. Reduce the mixer to low and add the flour mixture in three additions. Scrape down the sides and mix for a few seconds longer just until a few streaks of flour remains.
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Make a sugar coating by combining the remaining 3/4 cup sugar, 1/4 teaspoon ground ginger, and 1/8 teaspoon allspice in a shallow bowl.
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Drop 2 tablespoonfuls of dough into the sugar mixture and roll to coat. Shape into rounds and place onto the prepared baking sheets, spacing 2-inches apart. Bake for 10 to 12 minutes, just until the edges are golden brown. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Repeat with the remaining dough.