Using a hand mixer, beat the butter and sugar together until light and fluffy, about 3 minutes on medium speed.

Next, add the molasses and egg, mixing until everything is fully combined.

Gradually blend in the all-purpose flour, baking soda, and spices, making sure there are no dry patches of flour left in the dough. Cover the dough tightly with plastic wrap and refrigerate for two hours.

When ready, preheat the oven to 375°F. Divide the dough into 18 portions and roll each into a smooth ball.

Coat each cookie generously in powdered sugar, then place them 3 inches apart on a parchment-lined baking sheet.

Bake for 10 minutes, until the cookies are slightly crisp on the outside with a soft, chewy center.

Let them rest on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.