Prepare dry ingredients: Whisk together the flour, ginger, cinnamon, baking soda and salt in a medium bowl.
Prepare wet ingredients: Beat the butter in a separate large bowl with an electric mixer until pale and softened. Add 3/4 cup sugar and cream together until light and fluffy. Add the egg and molasses and cream together well.
Make dough: Stir the dry ingredients into the wet ingredients until a smooth dough forms.
Shape cookies: Preheat the oven to 340°F (170°C). Scoop off scant tablespoons of dough, roll them into balls with slightly damp hands, then roll in the 2 tablespoons of sugar.
Bake: Place the cookie dough balls on an uncreased cookie sheet with enough space between them and bake in the preheated oven for around 7-8 minutes, or until the top looks dry and they're puffy.
Cool: Allow the cookies to cool on the cookie sheet for 3 minutes, then remove to a wire rack and cool completely.