In a medium-size light-colored saucepan over medium heat, melt the butter and cook until it’s deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a small bowl. Let it sit until it reaches room temperature, then refrigerate it until firm. (I like to do this step the day before.)
Line two large cookie sheets with parchment paper. In a medium-size bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg, cloves and star anise until well blended.
In a large bowl, beat the brown butter, brown sugar and 1/4 cup (50g) of the granulated sugar, with an electric mixer at medium speed, until pale and creamy. Beat in the egg and the egg yolks in 3 separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract until combined followed by the molasses. Stir in the flour mixture by hand.
If your cookie dough is very soft, refrigerate it until it’s easier to work with, about 15-20 minutes. Meanwhile, preheat the oven to 350ºF (180ºC). Place the remaining 2 tablespoons (25g) of granulated sugar into a small shallow bowl. Divide the cookie dough into 16 equal portions, about a generous 2 1/2 tablespoons each. I used a #24 portion scoop.* Roll the portions into balls, then roll the balls into the granulated sugar, coating them all over. Place the cookies at least 3 inches apart onto the cookie sheets.
Bake the cookies until the edges are golden brown and the centers are still a bit pale but no longer shiny and just beginning to crack a bit, about 10-12 minutes. The cookies will spread. Remove the cookies from the oven. Immediately use a large round cookie cutter to shape the hot cookies by sliding it around each one in a circular motion a couple of times. Work quickly before the cookies set. Cool the cookies on the cookie sheet for 5 minutes, then transfer them to a cooling rack