Cream butter, Signature Ginger Sugar, and brown sugar together, until well combined. The mixture will be grainy, do not over-mix as you do NOT want to crush the ginger sugar crystals.
Add in molasses and egg, and mix just until well combined.
Sift dry ingredients together in a separate bowl, and slowly incorporate into the wet ingredients.
Chill dough for at least 1 hour.
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Roll dough into about 1″ balls, and then roll in sugar.
Place 2″ apart on the baking sheet, and bake for 8-10 minutes, or until tops have cracked and the cookies are set.