In mixing bowl, cream the butter and sugar until it looks smooth. If you are using an electric stand mixer, use the paddle attachment.

Drop the cracked egg and mix it again until it’s fully incorporated.

Pour the molasses and mix again. Scrape from the sides as you mix the ingredients.

In a separate bowl, sift the flour, baking soda, ginger powder, cinnamon powder and salt. Whisk them mix it all together.

Add the dry ingredients, little by little, until it’s all combined into a sticky thick dough.

Cover the mixing bowl with a clear wrap and place it in the fridge for at least an hour. You can keep it overnight or make the dough way in advance and freeze it.

When you are ready to prepare the cookies, preheat the oven to 350F. Place a parchment paper on a big cookie sheet. I baked these cookies in two batches in two different ways.

In a bowl, whisk the 1 tablespoon of cinnamon and the white granulated sugar.

Take 1 tablespoon of the dough and roll it into a ball. Then, drop it in the sugar-cinnamon mixture and gently roll again. Place it on the cookie sheet. Continue with the remaining cookie dough. Maintain about 1½ inch gap in between the dough balls.

For the soft chewy version – Place the cookie sheet in the preheated oven and bake for 13 minutes.

For the crispier version – Flatten the dough balls into a disc with the back of a glass or a bowl and then bake it for 16 minutes.

Once done, let the baked cookies stay in the hot cookie sheet for 5 minutes before transferring them to a cookie wire rack. Once cooled down completely, store it in an airtight jar!