Pour 1/2 cup apple cider into a small saucepan. Bring it to a gentle simmer over medium heat and cook for about 10 to 12 minutes, stirring occasionally, until reduced to approximately 2 tablespoons (30 mL). Transfer it to a small bowl and cool completely. It should be concentrated and syrupy but still pourable.

In a medium bowl, whisk together the flour, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, cloves, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter and brown sugar on medium speed for about 2 minutes, until smooth and slightly fluffy. The mixture should look creamy rather than greasy.

Beat in the molasses, egg, vanilla, and completely cooled cider reduction until evenly combined. Scrape down the sides of the bowl as needed. The mixture may look slightly loose, which is normal.

Add the dry ingredients to the wet mixture: Mix on low speed just until the flour disappears, then finish with a rubber spatula if needed. The dough should be soft and slightly sticky but firm enough to scoop.

Cover the bowl and refrigerate for 30 minutes. Chilling firms the butter and makes the dough easier to roll in sugar. If the dough is still difficult to handle, chill it for another 10 to 15 minutes.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, combine the granulated sugar, remaining 1/2 teaspoon ground ginger, and remaining 1/2 teaspoon ground cinnamon.

Scoop the chilled dough into about 24 portions, approximately 1 1/2 tablespoons each. Roll each portion between your palms to form a ball, then coat it generously in the cinnamon-sugar mixture.

Place the coated dough balls about 2 inches apart on the prepared baking sheets. Do not flatten them; they will spread naturally during baking.

Bake for 9 to 11 minutes, one sheet at a time if your oven has uneven airflow. The cookies should have crackled tops, set edges, and centers that still look slightly soft. Avoid waiting for the centers to become completely firm in the oven.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. They will firm around the edges while remaining pleasantly chewy in the center as they cool.