In a large mixing bowl, cream together the softened butter, brown sugar, and egg until the mixture is smooth and well blended. Stir in the molasses until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and ginger. Gradually add the dry ingredients to the molasses mixture, stirring until a soft dough forms. Cover the dough and refrigerate for at least one hour.

Preheat your oven to 350°F (175°C). Grease your baking sheets or line them with parchment paper for easier cleanup.

Roll the chilled dough into walnut-sized balls. Arrange the dough balls on the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading.

Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set and the centers remain soft. Take care not to overbake, as this can impact the desired chewy texture.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy.