Start by gathering all your ingredients and measuring them carefully. Soften the butter to room temperature so it creams easily.
In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
In a large bowl, beat 3/4 cup unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar together with an electric mixer until light and fluffy—about 3-4 minutes.
Beat in 1 large egg, then mix in 1/4 cup unsulfured molasses and 1 teaspoon vanilla extract until smooth and combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing to keep the cookies tender.
Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to shape and enhancing the flavors.
Preheat your oven to 350°F (175°C). Scoop dough into 1 1/2 tablespoon-sized balls. Roll each ball in 1/2 cup powdered sugar until fully coated.
Place the coated dough balls on a parchment-lined baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these soft and chewy delights!
