Preheat the oven to 350°F. Line two large baking sheets with parchment paper.

Whisk or sift the flour, baking soda, salt, and spices together in a medium bowl, and set aside.

In a large mixing bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and molasses on medium speed until light and fluffy, about 3 minutes.

Add the egg and vanilla and beat until well combined. Scrape down the bowl and mix again until ingredients are distributed.

With the mixer on low speed, add the flour mixture and mix until just combined. Scrape the bowl down one last time and use a spatula to fold in any remaining flour. You can scoop these right away, or for the chewiest cookies, cover and chill the dough for at least 1 hour or up to 48 hours.

Use a small ice cream scoop or tablespoon to portion out 1½ to 2-inch-size balls of dough. Roll each into a ball with your clean palms, then roll in the granulated sugar until fully coated. Place the dough balls about two inches apart on the prepared baking sheets.

Bake one sheet at a time for 12 to 14 minutes or until the cookie edges are set and the tops are puffed and slightly cracked. The centers should be soft, as they will continue to set after they're removed from the oven. Let the cookies cool completely on the pans. Store in an airtight container for up to 1 week.