Preheat oven to 350F (175C) and position a rack in the center.

Prepare two baking sheets with parchment paper.

In a medium bowl, cream together the softened butter and 1 cup of sugar using an electric mixer until smooth (2-3 minutes).

Add the egg and molasses and mix until well combined (about 1 minute).

In a separate small bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients while mixing on low speed until a smooth dough forms.

Roll small pieces of dough into 1-inch balls between your palms.

Lightly dip the tops of the dough balls into the remaining 1/2 cup of sugar.

Place the sugar-coated dough balls onto the prepared baking sheets, spacing them 2 inches apart with the sugared side up.

Bake for 8-12 minutes, or until the cookies are fragrant and cracks appear on top.

Remove the baking sheets from the oven and place them on a wire rack to cool for 5 minutes.

Use a spatula to transfer the cookies from the baking sheets directly onto the wire rack to cool completely.

Store the cooled cookies in an airtight container for up to 1 month.