Preheat the oven to 375º F (180º C). Line a big baking sheet with parchment paper.
In a medium size bowl sift together the flour, baking soda, all the spices and salt and combine, then set aside until needed.
In a big bowl, using an electric mixer, cream together the two types of sugar and butter for 3 minutes until you get a lighter in color and fluffy mixture.
Mix in the egg and molasses until fuly integrated.
Add in the flour mixture with the spices folding with a rubber spatula until you get a soft and smooth dough.
Portion the dough into 22 or 24 2 tbsp size balls and roll them over granulated white sugar. Place them on the baking sheet with at least (4 cm) between each other, because they will grow when baking.
Bake the cookies for 12 to 15 minutes until they look firm and just a bit golden brown, but look soft in the middle. Take them out of the oven and let them cool in the same baking sheet for at least 10 minutes, and then put them on a cooling rack to completely cool down for 15 minutes.
These cookies can be stored in a container with a lid for up to one week.