-
Preheat oven to 360 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
-
In a large bowl, beat together sugar and butter until pale and fluffy, about 1 minute. Add egg and molasses; mix until well combined. Scrap sides of bowl as needed.
-
In a medium mixing bowl, combine flour, baking soda, cinnamon, and ginger.
-
Add flour mixture to butter mixture in two additions, mixing until just combined after each addition. Dough will be slightly wetter than your usual cookie dough.
-
Place about 1/3 cup sugar in a small bowl.
-
Using a small cookie scoop, portion dough onto the baking sheet, about 2 inches apart. Pick up one scoop of dough, and roll it into a ball using your hands. Roll the dough ball in sugar until completely coated. Place back on baking sheet. Gently press the top of the dough with a fork to flatten it slightly. Repeat with remaining dough.
-
Bake for 10 to 12 minutes. Dough will spread! Remove from oven and cool for 2 minutes of the pan. Transfer cookies to a wire rack to cool completely. "Dip in boozy laced eggnog by the tree and chow down." Store in an airtight container for up to 1 week...if they last that long.