1. Preheat oven to 350°. In a medium bowl, whisk flour, baking soda, cinnamon, ginger, nutmeg, and salt; set aside.

2. In the bowl of a stand mixer, beat unsalted butter and 1 cup of granulated sugar until light and creamy, about 5 minutes. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in flour mixture, until the dough comes together. Cover the bowl with plastic wrap and chill 20-30 minutes, or until the dough firms slightly. (If the dough is too soft, the cookies will spread too much during baking.)

3. Place coarse sanding sugar in a shallow bowl. Using a cookie scoop, portion about a tablespoon of dough and drop into sugar. Roll to completely coat. (The coarse sugar will create crunchy and sweet outer layer of the cookie.)

4. Arrange dough balls on a parchment-lined cookie sheet, about 3 inches apart. Bake until edges are just firm, 10-15 minutes. Cool 1 minute on baking sheets then slide parchment and cookies to racks to cool completely. Store in an airtight container, 3 to 4 days. Makes 2 dozen cookies.