Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, cream the butter and sugar together on medium speed until light and fluffy, 3-5 minutes, scraping down the sides of the bowl as needed. Add in the egg, molasses and vanilla, and mix on medium speed until smooth and well combined. Scrape down the sides and bottom of the bowl.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. With the mixer on low, slowly add the dry ingredients to the butter mixture until just combined.

Using a medium (1.5 tablespoon) cookie scoop, scoop out the dough and roll into balls. Roll the dough balls in granulated sugar before placing on the prepared baking sheets at least 2 inches apart.

For cookies with crisp edges and chewier centers, bake for 11-13 minutes, until the edges are browned and the tops are crackly.

For crispier cookies, bake for 12-14 minutes, until the tops of the cookies are also browned.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.