Add flour, baking soda, salt, nutmeg, ground ginger, and cinnamon to a medium-sized bowl then whisk to combine. Set aside.

Add softened butter and brown sugar to the bowl of an electric mixer, or a large glass bowl if using a handheld mixer, then beat until light and fluffy. Scrape down the sides of the bowl then add egg, vanilla and molasses and beat until smooth.

Add dry ingredients in two batches, mixing until just combined before adding the second batch. Then refrigerate dough until firm, at least 1 hour or overnight.

Preheat oven to 350F. Line a sheet pan with parchment paper, then add granulated sugar to a bowl. Scoop dough in 1-1/2 Tablespoon portions, roll into a ball, then roll in the sugar. Place dough balls onto prepared baking sheet 2" apart then bake for 9-11 minutes or until cookies are light golden brown around the edges and crackly on top. DO NOT OVERBAKE!

Rap the cookie sheet on the counter then let cookies cool for 2 minutes before transferring to a cooling rack to cool completely.