In a medium bowl, whisk together the flour, baking soda, salt, and spices, and set it aside.
In the bowl of a stand mixer, cream together the butter and both sugars on medium high until light and fluffy. Scrape down the sides with a rubber spatula as necessary. Mix in the eggs, one at a time, followed by the molasses, and beat on medium low until combined.
Slowly add in the dry ingredients to the sugar butter mix and beat on medium low until fully mixed. Cover the dough with plastic wrap and chill for at least 2 hours.
While the dough is chilling, preheat the oven to 350°F. Line a baking sheet with parchment or a Silpat. In a small bowl, add 1/4 cup of granulated sugar to coat the cookies.
Once chilled, roll the dough into 1-inch diameter balls. Roll the dough balls one at a time in the bowl of sugar until completely covered, and place on the baking sheet. Make sure they're spaced out, they will spread in the oven (I can fit 12 on a baking sheet comfortably).
Bake for 8-10 minutes, just until the cookies start to crack on the top. They may look under done, but they'll keep cooking after you pull them out, and this is what keeps them soft and chewy. Let them cool on the baking sheet for ~5 minutes, then transfer to a wire rack to cool.
Enjoy!
