Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream the softened salted butter with both sugars until light and fluffy, about 3-4 minutes.

Add the egg, molasses, and vanilla extract to the creamed mixture, mixing on low until smooth, about 1-2 minutes.

In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. Gradually combine with the wet mixture until a soft dough forms, about 2 minutes.

Portion the dough into 1½ tablespoon balls, then roll each ball in coarse sparkling sugar.

Place sugar-coated balls on the baking sheet, spaced 2 inches apart.

Bake for 15-17 minutes, until edges are firm and slightly golden.

Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.