Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium sized bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and ground ginger. Mix until combined.
In a separate large mixing bowl, cream together the butter and brown sugar with an electric mixer. Mix until nice and fluffy. Add in the egg and molasses and mix well.
Slowly add the dry mixture into the wet mixture and continue mixing until just combined. Don't overmix!
Cover the bowl with plastic wrap and place in the fridge to chill for 1 hour. After 1 hour, preheat the oven to 350 degrees Fahrenheit.
Using a medium size cookie scoop, roll the dough into balls and then roll in the white sugar to coat. Place the coated cookie balls on the prepared baking sheet about 2 inches apart.
Bake the cookies in the preheated oven for 8 to 10 minutes or until the edges are golden. Allow to cool on a wire rack before enjoying.
Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and make clean up a breeze.
Use a cookie scoop to help scoop out the dough. When you use a cookie scoop, all the cookies will be the same size, so they will cook evenly.
Don’t skip the chill time for the dough. If you don’t let the cookies chill, they will spread out too much, and your soft molasses cookies will be too thin and will lose the fluffy/soft texture we are going for.
Storing the dough: If you don’t want to bake all of your soft molasses cookies at once, you can keep the chilled dough in an airtight container and store in the fridge for up to one week.
How to Freeze the Dough: Simply place the rolled and sugared cookie dough balls into a freezer safe container and freeze for up to 3 months. Thaw the dough in the fridge before baking as directed.
How to Freeze the Cookies: Freeze any leftover, fully cooled cookies in a freezer safe container or zipper freezer bag for up to 3 months. Thaw on the counter before enjoying.