In a large bowl, cream butter with sugars until light and fluffy, approximately 3-4 minutes. Add egg, vanilla and molasses, mixing until integrated completely.
In a separate bowl, whisk together all remaining dry ingredients, then slowly stir into large mixing bowl until a smooth, but sticky dough forms.
Transfer to a covered dish and refrigerate for at least one hour until very cold.
Preheat oven to 350° F (static) or 325° F (convection - preferred).
Prepare baking sheet by lining with parchment paper.
In a small bowl, whisk together the sugar and spices for rolling the dough balls.
Scoop out rounded tablespoons of cookie dough and roll in the sugar-spice mixture, then place 2 inches apart on prepared cookie sheets. Flatten if you like your cookies crunchier.
Bake for 9 minutes on convection, 10-11 minutes on static. Do not overbake if you like your cookies softer, rather than crunchy. When you remove the cookies from the oven, they’ll continue to bake some, so remove them when they’re still soft to the touch for chewy cookies.
Allow to cool for 10 minutes or so before removing from parchment.