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Prep the pans. Grease and line two baking sheets with parchment paper.
Mix the dry ingredients. In a bowl, whisk together the flour, baking powder, baking soda, fennel, ginger, cloves, and salt. Set aside.
Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, until light and fluffy.
Add the egg and molasses. Mix in the egg for 30 seconds. Add the date molasses and vanilla, beating just until combined.
Add the dry ingredients. Add the flour mixture and beat on low speed (or fold gently) until the dough comes together. Cover and chill for 30 minutes.
Bake the big cookies (10 cookies). Preheat the oven to 350°F (175°C). Scoop the dough into 10 large pieces, roll each one in sugar, and place them on the tray with 2 inches of space. Bake for 18 minutes, but halfway through (at 10 minutes) remove the tray and smack it firmly on the counter to create cracks. Return to the oven for the remaining 8 minutes. Cool on the tray for 3 minutes, then transfer to a wire rack.
OR bake smaller cookies (22–24 cookies). Scoop using a 1 oz scoop (walnut size). Roll in the remaining 3 tablespoons sugar. Bake for 12 minutes, smacking the tray halfway through baking. Cool 3 minutes on the tray before moving to a rack.