Preheat the oven to 350°F (175°C). Line cookie sheets with cooking parchment paper or a silicone baking mat.

Place the 2/3 cup granulated or coarse sugar in a small bowl for later use.

In a large bowl, beat the 1 cup plus 2 tablespoons softened unsalted butter and 1 cup packed brown sugar with an electric mixer on medium speed until the mixture is light and fluffy, which takes about 5 minutes.

Beat in the 1 egg and 1/4 cup plus 2 tablespoons molasses until well combined.

Stir in the 2 1/2 cups Gold Medal all-purpose flour, 2 1/4 teaspoons baking soda, 1/2 teaspoon kosher (coarse) salt, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 2 teaspoons ground cloves, 1 1/2 teaspoons ground nutmeg, and 1/2 teaspoon ground allspice until a soft dough forms.

Cover the dough and refrigerate it for at least 2 hours.

Shape the chilled dough into 1-inch balls, then roll each ball thoroughly in the granulated or coarse sugar.

Place the sugar-coated dough balls on the prepared cookie sheets, ensuring they are about 2 inches apart.

Bake for 8 to 10 minutes, or just until the cookies are set and still soft in the center.

Cool the cookies on the cookie sheets for 2 minutes before removing them to cooling racks to cool completely.

Store the Best-Ever Chewy Gingerbread Cookies tightly covered for up to 1 week.