Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together flour, baking soda, salt, and spices. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter, sugar, and brown sugar until light and fluffy, about 2 minutes. Add egg, vanilla and molasses, and beat until the dough turns a light brown color, about 2 more minutes.
With the mixer on low, slowly add the flour mixture to the dough and mix together until just combined.
In separate a small bowl, mix together your cinnamon and sugar topping. Use a cookie scoop to scoop 1 1/2 tablespoons of dough and roll into a ball. Roll your dough ball into the cinnamon sugar mixture.
Place cookie dough on prepared sheet and space about 2 inches apart. Bake for 8 to 10 minutes until cookies are crinkly and the edges are set. Remove from oven and allow cookies to cool for 2 minutes on cookie sheet before removing to a cooling rack to cool completely.
Store ginger molasses cookies in an airtight container at room temperature for up to five days.Store cookie dough in an airtight container the refrigerator for up to two days or in the freezer for up to three months. Let dough defrost in the refrigerator before baking.Suggested tools:
Kitchen scale to weigh ingredients. Too much flour will make these cookies hard. It's more accurate to weigh your ingredients!