Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. Set aside.

In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.

Add the egg, molasses, and vanilla extract to the butter mixture, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the additional granulated sugar to coat.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.

Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.