Whisk together the flour, salt, baking soda, ginger and cinnamon. Set aside.
In the mixing bowl cream the butter for 1-2 minutes, beat in the sugars, add the egg and beat, add the molasses and beat to combine.
Add the dry ingredients half at a time beating on low (or mix with a spatula or wooden spoon) to combine. Cover the bowl and refrigerate for approximately 1 hour.
Pre-heat oven to 350F (180C). Line 1-2 cookie sheets with parchment paper.
Roll the dough into small balls (1-1 ½ inch / 2½-3½ cm size). Roll in granulated sugar or cane sugar, place on prepared cookie sheets 2 inches (5 cm) apart.
Bake for 10-15 minutes. Let cool 5 minutes on cookie sheets then move to a wire rack until completely cooled. Enjoy!
Once the edges are firm when touched the cookies are done.Store the thoroughly cooled cookies in an airtight container. They will keep for two to three days at room temperature.You can also freeze them. Once cooled, transfer them to a freezer-safe bag or container. They will keep well for up to 1-2 months. You can thaw them at room temperature, and they will taste amazing.