Add the granulated white sugar, cinnamon, ginger, allspice, nutmeg, cardamom and cloves to a bowl. Whisk to combine.

Add the butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned (5-8 minutes). Remove from heat and cool completely in a bowl.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

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

In a large bowl whip the cooled brown butter with an electric mixer on high speed until fluffy, about 1 minute. Add in the brown sugar and mix on high until creamed, about 2 minutes.

Add the egg yolks, vanilla, heavy cream and molasses; mix for 1 minute on medium speed until pale and fluffy.

Add the dry ingredients to the wet ingredients and combine on low speed.

Scoop dough into 22 portions with a 2 tablespoon cookie scoop, then roll into balls and roll in the spiced sugar mixture.

Transfer dough to the parchment-lined baking sheet. Bake 8 cookies at a time for 11-12 minutes.

Let cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely. Serve!