Preheat the oven to 375 F.

Line two baking sheets with a silpat mat or parchment paper.

In the bowl of a stand mixer, cream the butter and sugar until it is light and fluffy, about 4 minutes.

Mix in molasses, sourdough starter, egg, and vanilla extract.

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, salt, ground cloves and ground nutmeg.

Slowly mix the dry ingredients into the molasses mixture, mixing until it is all just combined.

Roll the dough into 1” balls.

Roll the balls in a bowl of granulated sugar to coat and place on the prepared cookie sheet about 2” apart.

Using a flat bottomed glass, press each cookie to make it a more pancake shape. They don’t spread much when baking, but they do puff up, so you want to give them some shape now.

Bake for 12-14 minutes, or until they are mostly set.

Allow to cool on the pan for 5 minutes.

Transfer to a wire cooling rack to cool the rest of the way.