These old-fashioned molasses cookies have a great chewy texture from real butter and molasses while slightly crispy on the outside and a beautiful cracked effect from rolling the cookie dough in white sugar.
Mix in molasses and the egg until well incorporated. Add in the cinnamon, nutmeg, ginger, salt, and baking soda to the mixing bowl and mix well.
Gradually add in the flour mixture on low speed, just until combined. Cover and chill at least 2 hours.
Preheat at an oven temperature of 350F. Roll dough into 1 ½" balls and roll them in the granulated sugar until coated.
Place dough balls 2" apart on an ungreased cookie sheet pan, lined with parchment paper. Bake cookies for 11 minutes.
Store in an airtight container, cookie jar, or freezer bag.