Pre-heat oven to 375°F and line 2 baking sheets with parchment paper or a silicone mat.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, 1 tablespoon of ginger, and ½ teaspoon of allspice to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1½ cup of sugar on medium speed until fluffy, scraping down the sides as necessary.
Reduce the speed to medium-low and add in the egg and yolk, mixing just until combined.
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.
Make a sugar coating by combining the remaining ¾ cup sugar, ¼ teaspoon ground ginger, and ⅛ teaspoon allspice in a shallow bowl.
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.