In a medium saucepan, melt the butter over medium low heat.  Continue to cook until the butter has a nutty aroma and the milk solids begin to brown.  This can take anywhere from 5 to 10 minutes.  Check the butter constantly.  Pour the brown butter into a measuring cup to cool to 80ºF.   For this recipe you’ll need ¾ cup browned butter + all of the browned solids. 

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger.   Set aside. 

If you’re using a stand mixer, fit it with the paddle attachment.  If you’re using a hand mixer-- do this next step in a large bowl. 

Mix the browned butter, sugar, molasses and egg on a low speed for about a minute.  Add the flour mixture and stir for another minute, until the dough comes together. 

Divide the dough in half and wrap in plastic wrap.  Refrigerate for at least an hour, up to 4 days. 

Preheat the oven to 375ºF.  Line two large cookie sheets with parchment paper. 

Pour the turbinado sugar into a small bowl. 

Scoop the dough with a medium cookie scoop (about 1 tablespoon) and roll into a ball using your hands.  Drop each cookie into the bowl full of sugar and cover the dough completely with sugar.  Place each cookie onto the cookie sheet with about 2 inches of space

Bake the cookies for 4 minutes.  Rotate the cookie sheet and bake for another 4-5 minutes. 

Let cookies cool on a cookie sheet on top of a wire rack for 10 minutes.   After 10 minutes, let the cookies cool directly on the wire rack. 

Store in an airtight container at room temperature for 1 week.