In a large bowl, whisk flour, baking soda, cornstarch, 1 tsp cinnamon, all-spice, ginger, nutmeg and salt. Set aside
In a medium bowl, stir melted butter into brown sugar. Stir until completely combined and smooth.
Add egg and vanilla extract to butter and sugar and mix thoroughly.
Slowly add the butter and sugar mixture into the flour and mix until well blended.
Cover and refrigerate for minimum 2 hours.
After chilling, preheat oven to 325°F. Line cookie sheets with parchment paper
Mix white sugar with 1/2 tsp cinnamon in a small shallow bowl. This will be used to roll the cookie dough in before baking
Roll dough into 1 inch balls and cover with cinnamon sugar before placing on cookie sheets. Place cookies 2 inches apart.
Bake in preheated oven for 10-12 minutes. Do not over bake. Cookie will still look a little uncooked in the center, but will continue to bake once removed from the oven.
Cool on pan for 2-3 minutes before transferring to wire rack to cool completely.
Store in an air tight container.
