In a medium bowl, mix together the flour, baking soda and all the spices. Set aside.
In the bowl of a stand mixer, beat the butter until light and fluffy - about 1 minute. Add in the brown sugar and beat again for 1 minute, or until mixed together and fluffy. Scrape down the sides and bottom of the bowl to make sure everything is mixing together well.
Add the molasses and egg and mix on low until combined. Then increase the speed and beat until fluffy - again scraping down the sides and bottom of the bowl occasionally.
Add the flour mixture all at once and mix on low until it is mixed together well. The dough will be thick and sticky.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour or even overnight.
When ready to bake, prepare baking sheets by lining with parchment paper and preheat the oven to 375 degrees.
Portion the dough into 1 ½ teaspoon portions and roll into a ball. Dip the top in the sugar and place sugar side up on the cookie sheet 2 inches a part.
Bake for 8 minutes, or until the cookies are just starting to brown on the bottom. Cool on the cookie sheet for 1 minute and then place them on a cooling rack to cool completely.
Notes
I found the dough was too thick for a cookie scoop to work well. A spoon would work fine to portion out the amounts.
Gingersnaps are a great make ahead cookie for the busy holiday season and freezes well.