10 tablespoons (138 g) unsalted butter, melted and cooled
¾ cup (165 g) packed dark brown sugar
2 tablespoons molasses
1 large egg
Granulated sugar for dusting
Preheat the oven to 350°F.
In a medium bowl, stir together the flour, baking soda, spices, and salt.
In a second bowl, stir together the butter, sugar, and molasses. Whisk in the egg until the mixture emulsifies. Add the flour mixture and mix with a spatula until the dry ingredients are no longer visible. Cover the bowl with plastic wrap and let stand for 15 minutes.
Spread the 3 tablespoons granulated sugar on a small plate. Roll 1-inch balls of dough between your hands and roll them in the sugar to dust completely.
Place the balls 2 inches apart on an ungreased baking sheet. Bake for 14 minutes until the cookies have spread and are barely firm to the touch. Do not overbake because the cookies will firm up when cool. Let the cookies cool on the baking sheet for 10 minutes. Transfer to a rack to cool completely.
You may also drizzle a lightly spiced powdered sugar glaze over the cookies. In a small bowl, combine ¼ cup (30 g) of powdered sugar with a pinch of cinnamon and ginger, then stir in 1 teaspoon of water or milk. With a spoon, drizzle the glaze over the cookies.