Two Cups Flour

0 Preheat oven to 350 F (180 C) and line a large rimmed cookie sheet with parchment paper or a silicone baking mat.
6 Make the ginger sugar coating by stirring the ingredients together with a fork or whisk in a small bowl. Set aside.
1 Combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves, all spice, and salt in a medium sized bowl and whisk together. Set aside.
2 In a large bowl, combine the dark brown sugar, granulated sugar, peanut butter and unsalted butter. Mix with a hand mixer on medium speed 2-3 minutes until creamy.
3 Add the egg, molasses, and vanilla mixing to combine. 
4 Spoon 1/2 of the flour mixture onto the molasses mixture. Mix again to incorporate and repeat with the remaining half of the flour mixture to form a thick cookie dough.
5 Using a medium cookie scoop, measure out 3 tablespoon sized balls of cookie dough. 
7 Gently form the cookie dough into loose balls with your palms and roll them one at a time in the ginger sugar coating. 
8 Place cookie dough balls 2-3 inches apart on the prepared baking sheet. 
9 Bake cookies on the middle rack of the oven for 12-14 minutes or until just the edges are starting to brown. The cookies will look puffed and under done in the center. 
10 Remove the tray from the oven and place on a cooling rack for 1-2 minutes. 
13 Option to sprinkle additional ginger sugar on top of warm cookies.
11 Carefully transfer hot cookies from the pan directly onto the wire cooling rack with a large flat metal or rubber spatula. The cookies will deflate and slightly firm into a chewy texture as they cool. 
12 Repeat with remaining cookie dough.