Preheat oven to 350 degrees.

In a medium-sized bowl, whisk flour, cornstarch, baking soda, 1 tsp of the cinnamon, salt, ginger, and cloves together. Set aside

In a small bowl, combine 1/4 cup of the sugar and remaining 1 tsp cinnamon. Set aside.

In a stand mixer, cream butter, brown sugar, and remaining 1/4 cup sugar together until light and fluffy. Add in the molasses, egg, and vanilla. Mix until well combined. Slowly add in the dry ingredients to wet ingredients, and mix until fully combined.

Scoop the dough using a cookie scoop. Roll each scoop of dough into balls and toss in cinnamon sugar mixture. Place on cookie sheets, leaving about 2-inches for spreading.

Bake at 350 degrees for 10 minutes, until edges are just set. While warm and just out of the oven, sprinkle tops of cookies with any remaining cinnamon sugar mixture. Cool for a minute on the baking sheet and then move to a cooking rack.

Once cookies are fully cooled , store in an airtight container. Makes 30 cookies.