Melt the butter in a small saucepan over medium-low heat. Whisk in the molasses and the vanilla extract.
Allow the mixture to cool slightly, about 5 minutes, then whisk in the egg.
In a large mixing bowl combine the flour with 1 cup of the sugar along with the baking soda, ginger, cinnamon, cloves, nutmeg, and kosher salt.
Pour the molasses mixture into the dry ingredients and stir on low speed to blend together, about 2 minutes.
Gather the dough together and shape into a disc. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 375-degrees. Place the remaining ½ cup sugar in a small bowl. Using a small ice cream scoop or small spoon, measure out 1” balls of dough.
Roll the cookie dough into round balls, then roll in the sugar, covering all sides.
Place the cookies on baking sheets lined with a Silpat liner or parchment paper, leaving about 2” to 3” between the cookies.
Bake in a 375-degree oven for 10 minutes.
Allow the cookies to cool slightly on the baking sheets then transfer to wire racks to cool completely.