Start by browning the butter because you’ll want it to cool some before mixing with the wet ingredients. Cook 1 cup unsalted butter over medium to medium-low heat in a light-colored skillet or stainless-steel pan, stirring constantly for 5-8 minutes. Once browned, set aside in a heatproof container until cooled slightly. You can also set the bowl in the refrigerator for 5-10 minutes to speed things up. For more detailed information, read “How to Brown Butter” in the post above.

In a mixing bowl, combine 3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, ½ teaspoon salt, 1 ½ teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice. Whisk until thoroughly combined and set aside. In another small bowl, whisk together the ¼ cup white sugar, ¾ teaspoon ground ginger, ½ teaspoon ground cinnamon, and ¼ teaspoon ground allspice for the rolling mixture and set aside as well.

In another larger mixing bowl, add ¾ cup white sugar, ½ cup dark brown sugar, the cooled browned butter, 1 ½ teaspoons vanilla extract, and ⅓ cup molasses. Whisk together until the sugars are mostly dissolved and the mixture looks homogenous. Add the egg and egg yolk and whisk until no streaks remain.

Now add the dry ingredients into the wet ingredients in 2-3 increments, whisking until just combined. The cookie dough will be quite sticky and soft. Cover and refrigerate for at least an hour and up to overnight.

Remove cookie dough from the fridge and let sit at room temperature while the oven warms. Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper or a silicone baking mat and set aside.

Scoop the cookie dough with a medium cookie scoop or portion into 1 ½ tablespoon balls. Roll the cookie dough in your hands into a smooth ball and then roll through the reserved ginger-sugar mixture and place on the baking sheet an inch or two apart. You should be able to fit about 12 on a sheet.

Place the cookies in the oven and bake for 9-11 minutes. The cookies should just barely be browning on the edges and look undercooked. Allow them to cool and finish setting on the baking sheet for at least 5 minutes, then transfer to a cooling rack. Optionally, sprinkle a little pinch of the ginger-sugar mixture on top of the cookies as soon as they come out of the oven.

The cooled cookies can be stored in an airtight container at room temperature for up to a week, and taste even better after a day of resting and letting the flavors meld.