In a large mixing bowl, whisk together all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and sea salt until thoroughly combined and lump-free.

In a separate medium bowl, whisk together the melted cooled butter, dark brown sugar, molasses, egg, and vanilla extract vigorously for 1 to 2 minutes until glossy and smooth.

Pour the wet molasses mixture into the dry flour blend. Stir with a silicone spatula just until a soft, fragrant, dark dough forms. Do not overmix.

Cover the bowl and chill dough in the refrigerator for at least 30 minutes (or up to 24 hours). Chilling prevents excessive spreading and ensures thick, chewy bakery centers!

Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper. Place turbinado coarse sugar into a small shallow bowl.

Scoop 1.5-tablespoon portions of chilled dough (using a #40 cookie scoop) and roll between your palms into smooth round balls.

Roll each dough ball generously in the coarse turbinado sugar until fully coated in sparkling crystals. Place on baking sheets 2 inches apart.

Bake at 350°F (175°C) for 9 to 10 minutes. The cookies will puff, develop gorgeous deep crinkles across the surface, and the edges will be just set while centers look soft and tender. (Optional: immediately rap the baking pan firmly on the counter once for extra crinkly cracks!).

Allow cookies to rest on the hot baking sheet for 5 minutes before transferring to a wire cooling rack.