In a mixing bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, and salt.

In a separate bowl, cream butter with white and brown sugar until light and fluffy.

Add egg, molasses, and vanilla to the creamed mixture and blend until well combined.

Gradually mix in the dry ingredients until just combined.

Wrap dough in plastic wrap and refrigerate for at least 1 hour.

Mix together sugar, cinnamon, and ginger for coating in a small bowl.

Preheat oven to 350°F (175°C). Shape dough into balls, roll in spiced sugar and place on a lined baking sheet.

Bake for 9-12 minutes until edges are set but centers are slightly underdone.

Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack.