Preparing the cookie dough:

1. In a medium bowl, whisk together the dry ingredients (flour, ginger, baking soda, corn starch, cinnamon, cloves, salt, all spice). 
2. In a separate mixing bowl using a hand mixer, or a stand mixer fitted with the paddle attachment, cream together the softened butter and sugars on medium high speed for 2-3 minutes until light and creamy.
3. Reduce the mixer speed to medium and mix the molasses and vanilla into the creamed butter.
4. Add the eggs one at a time until fully incorporated. 
5. Reduce the mixer speed to low and slowly add the dry ingredients to the wet ingredients a little at a time until completely combined. 
6. Cover and refrigerate dough for at least an hour, but preferably overnight to bake the next day. 

On baking day: 

1. Preheat oven to 350 degrees Fahrenheit. 
2. Remove the cookie dough from the refrigerator, and set out on the counter for at least 30 minutes and until the dough can be scooped easily.
3. Use a medium cookie scoop to form balls, then roll them in your hand to make them more uniform.
4. Add granulated sugar to a small bowl, then roll each ball in the sugar until completely covered.
5. Place cookies on a baking sheet lined with a silicone baking mat or parchment paper spaced 2 to 3 inches apart.
6. Gently press down on the top of each cookie ball with your palm to flatten slightly before baking.
7. Bake for 11 to 12 minutes, remove from oven and allow to cool on pan for several minutes, then transfer to wire cooling rack to finish cooling.