In a large bowl stir together the flour, cornstarch, cinnamon, baking soda salt, ginger, baking powder, and cloves until combined. Set aside
Whisk together the melted butter, brown sugar, molasses, egg, and vanilla until smooth. Pour the wet mixture into the dry and stir until combined and there are no dry patches.
Line a sheet tray with parchment paper and scoop out 1.5 tablespoon-sized portions of the cookie dough and place them on the sheet tray. I used a 1.5 tablespoon cookie scoop for this. It is okay if you place them close together on the tray. Cover with plastic wrap and chill in the fridge for a minimum of 2 hours but best if you can wait overnight.
Preheat the oven to 350°F. Prepare sheet trays with parchment paper.
Roll the cookie dough balls one at a time in your hands to form a smooth ball. Roll them in the turbinado sugar and place them on the sheet trays about 2 inches apart.
Bake for 8-10 minutes until the tops are no longer glossy and they look puffed up.
Let the cookies cool for 10 minutes on the sheet tray then transfer them to a wire rack to cool completely. If you cannot bake all the cookies at once, I suggest leaving the sheet tray with the remaining cookie dough balls in the fridge until they are ready to bake.