Melt your butter on the stovetop or in the microwave. 

In a medium bowl, whisk together your dry ingredients: flour, soda, baking powder, ginger, cinnamon, cloves, allspice and salt. Set aside.

In another large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, add the sugar, molasses, and melted butter; beat well at medium to high speed. 

Add the egg and beat to combine.  

Add the flour mixture to the molasses mixture and mix on low speed until just combined. 

Scoop into balls with a two tablespoon scoop.

Chill until firm, at least 2 hours.

Preheat the oven to 350°F (no fan) and line two baking sheets with parchment paper. 

Roll dough balls in turbinado sugar and place 2 inches apart on your prepared cookie sheet.

Bake in the preheated oven for 8-11 minutes. The cookies will puff and have small cracks but will still be very soft. They will fall as they cool. Let cool on the cookie sheet instead of cooling racks.