First, take the butter out of the fridge, it needs to be room temperature. You can cube it so it will warm up faster!
In the bowl of a stand mixer, mix the soft butter and sugar with the paddle attachment, until creamy.
Poor in the molasses and mix a little more.
Add the egg and vanilla extract and mix.
In a medium bowl, whisk together the flour, the baking soda, the salt, the cinnamon and the ginger.
Add the dry ingredients to the wet little by little and mix on low speed between each add.
The dough should be sticky.
Cover and let sit in the fridge for 1 hour. If you are leaving the dough in the fridge for more than 1 hour, take it out for 30 minutes before baking.
Preheat the oven to 350F (180C).
Using a tablespoon, make little bowls of dough.
Roll them in sugar, then place the balls on a baking sheet with a silicone mat or parchment paper. Leave some room between the balls so the cookies can spread without touching each other.
Bake for 10 to 12 minutes, until the sides look cooked.
Allow to cool down on a baking rack.
