Preheat your oven to 360°F (182°C). Line a baking sheet with parchment paper to prevent sticking.

In a large bowl, cream together the sugar and butter until light and fluffy, about 1 minute. This step is crucial for the texture of your cookies. Add the egg and molasses, mixing well. Don’t forget to scrape down the sides of the bowl as needed!

In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and ginger. The spices should be evenly distributed to ensure consistent flavor.

Gradually add the flour mixture to the butter mixture in two parts, mixing until just combined after each addition. The dough will be slightly wetter than regular cookie dough, which is perfectly normal.

Place about 1/3 cup of sugar in a small bowl. This will be used to coat the cookie dough balls.

Using a small cookie scoop, portion out the dough onto the baking sheet, spacing them about 2 inches apart. Roll each scoop of dough into a ball with your hands, then coat it completely in sugar. Return it to the baking sheet and gently flatten the top with a fork. Repeat with the remaining dough.

Bake for 10 to 12 minutes. The cookies will spread while baking, so keep an eye on them. Once they are golden brown, remove from the oven and let them cool on the pan for about 2 minutes before transferring to a wire rack to cool completely.