Preheat the oven to 350°F.

Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, beat the butter and brown sugar until light and fluffy, about 2–3 minutes. Add the egg, molasses, and vanilla, and mix until smooth.

In a separate bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.

Scoop the dough into tablespoon-sized balls and roll each one in granulated sugar.

Arrange the cookies about 2 inches apart on the prepared baking sheet. Bake for 9–10 minutes, until the edges are set and the tops are crackled.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.