In the bowl of your stand mixer (or in a large bowl using a hand mixer), add the sugar and butter and beat until light and fluffy. Add the molasses and egg and beat to incorporate.
Stir the flour, baking soda and spices in a bowl. Slowly add to the wet ingredients and mix until incorporated (be careful not to over-mix).
Cover with plastic wrap and chill in the refrigerator for 1 hour.
Preheat oven to 350F and line 2 baking sheets with parchment paper. Pour some sugar (1/2 a cup or so) in a bowl.
Using a cookie scoop (about 1 1/2 tablespoons), scoop out a portion of dough and roll into a ball. Dip the dough in a sugar bowl and roll it to cover with sugar.
Place onto the parchment paper leaving about a 2 inch space between cookies. Bake for 7-10 minutes or until they begin to turn a nice golden brown around the edges and the tops begin to crack. [Note: the cookies will look puffy at first but will begin to flatten and get more crinkly as they cool.]
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.