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

Combine ¼ cup of granulated sugar with 1 teaspoon of ground cinnamon in a small bowl. Mix well.

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of baking soda, ½ teaspoon of salt, 2 teaspoons of ground ginger, 1 teaspoon of ground cloves, and ¼ teaspoon of ground nutmeg.

In a large bowl, cream together ½ cup of softened butter, ½ cup of brown sugar, and ¼ cup of granulated sugar for 2-3 minutes until light and fluffy.

Add ¼ cup of molasses, 1 large egg, and 1 teaspoon of vanilla extract to the creamed mixture and mix until well combined.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Shape dough balls about 1 inch in size and roll them in the cinnamon-sugar coating; place them on the prepared sheets 2 inches apart.

Bake for about 10 minutes, until edges are set but centers remain soft. Avoid overbaking.

Remove from oven and sprinkle with remaining cinnamon-sugar. Allow to cool for a few minutes before transferring to a wire rack.