Preheat oven to 350°F/175°C. Place oven shelf in center.

Add sheets of parchment paper to 2 large baking or cookie sheets (or use only 1 sheet and bake in batches).

To a mixing bowl, sift the flour, baking soda, ginger, nutmeg, cinnamon and salt. Mix and set aside.

To a mixing bowl (or stand mixer), add the butter, granulated sugar and brown sugar. Beat on high until the sugar is dissolved into the butter. Beat in the molasses, fresh ginger and egg.

Add the dry ingredients in 2 batches mixing on low speed until well mixed. Form the dough into 1 tablespoon (20 gram balls) then roll in the ½ cup sugar until lightly coated.
Place the balls onto the baking sheet, 3 ½ inches (9 cm) apart .

Bake for 15 minutes if you’re using a silver/light grey pan, 12 minutes if your pan is dark grey. Times will also depend on how your oven temperature is calibrated so keep an eye on them. They are done when browned and the top starts to crack.

Remove from the oven and allow to cool completely on the pan.