Preheat oven to 350 F (180 C) and line a large rimmed cookie sheet with parchment paper or a silicone baking mat.
Make the ginger sugar coating by stirring the ingredients together with a fork or whisk in a small bowl. Set aside.
Combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves, all spice, and salt in a medium sized bowl and whisk together. Set aside.
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.
Add the egg, molasses, and vanilla mixing to combine.
Spoon ½ 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.
Using a medium cookie scoop, measure out 3 tablespoon sized balls of cookie dough.
Gently form the cookie dough into loose balls with your palms and roll them one at a time in the ginger sugar coating.
Place cookie dough balls 2-3 inches apart on the prepared baking sheet.
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.
Remove the tray from the oven and place on a cooling rack for 1-2 minutes.
Option to sprinkle additional ginger sugar on top of warm cookies.
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.
Repeat with remaining cookie dough.
