2 1/4 cups all-purpose flour
2 teaspoon. baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1 extra-large egg
1/4 cup regular molasses
Granulated sugar (for coating cookie dough)
Non-stick vegetable spray (optional, for coating the scoop)

Preheat oven to 375 degrees F and use center oven rack when ready. Line 2 baking sheets with parchment paper or aluminum foil (if using foil, grease foil with butter or shortening for non-stick surface). Set aside. Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl. Set aside.
Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium, beat in the egg and molasses, then increase the speed to high and beat until the mixture is not curdled. Scrape the sides with a rubber spatula several times while mixing. Mix in the flour mixture on low speed. The batter will be stiff and tough to mix. Place some granulated sugar on a small plate. Use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the non-stick vegetable spray to stop any sticking.) Using your hands roll each portion into a ball, then roll each ball in sugar. Place six sugared balls on each baking sheet, spacing them evenly. Balls expand as they cook. Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one baking sheet while the other is in the oven. Bake for 10-14 minutes, or until the balls have spread into cookies and are firm to the touch. Rotate the sheet a half turn about halfway through the baking time. Remove from the oven and let the cookies cool on baking sheet before using spatula to remove.

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