1. Preheat the oven to 350 F and line two baking sheets with parchment paper. In a large mixing bowl, sift together the flour, baking soda, ginger, cinnamon, all-spice, nutmeg and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the butter together with both sugars on high until light and fluffy, about 1 minute. Add the molasses, egg and vanilla extract and mix for an additional 2 minutes on medium-high, scraping down the sides as necessary. With the mixer running on low, slowly add in the dry ingredients until everything is just combined**.
3. Place the extra 1/4 cup granulated sugar in a shallow bowl. Using a tablespoon at a time, roll the cookie dough into balls and then roll the dough gently in the granulated sugar, placing the balls a few inches apart on the baking sheet. Bake the cookies for 8-9 minutes or until slightly flat and soft, with very slightly browned edges. The cookies will look under-baked! Allow the cookies to cool on the baking sheet for 5 minutes until removing them to a cooling rack to cool completely.

Cookies can be stored at room temperature for 1 week in an airtight container, or up to 2 months in the freezer. Cookie dough can also be frozen for up to 2 months and then baked from frozen, increasing the bake time by about 2 minutes.