Preheat oven to 350 °F. Cover baking sheets with parchment paper or a silicone mat.
Mix together butter and sugar until light and fluffy, approximately 2-3 min with an electric mixer.
Add a slightly beaten egg and molasses and mix well.
In a separate bowl combine flour, baking soda, salt, cinnamon, and ground ginger, and mix to combine.
Add the dry ingredients to the wet ingredients and mix until just combined. The cookie dough will be thick.
Cover the cookie dough and let it chill for 1 hour.
Form or scoop balls of dough that are slightly smaller than a golf ball. Place them on a baking sheet approximately 2” to 3” apart to allow room for cookies to spread.
Bake for 10-12 min, remove from the oven and allow cookies to cool on the baking sheet for approximately 10 min Transfer to a wire rack to finish cooling.
Notes
I used a 3-tablespoon scoop for large cookies. You can use a 1-1/2-tablespoon scoop for smaller cookies. Baking time may slightly change.I recommend chilling the cookie dough for this recipe for at least 1 hour or may be chilled overnight.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.