In a large bowl, mix together dry ingredients: flour, ground ginger, ground cinnamon, baking soda, and salt. Set aside.
In a mixing stand, cream together the butter and both sugars for at least 2 minutes, until smooth and creamy.
Add in the egg, mix until blended.
Add in molasses and vanilla, and mix until fully blended.
Slowly add in the dry ingredients, ¼ cup at a time, and only mix until all ingredients are well blended. Be careful not to over mix.
Shape dough into a disc shape and wrap with plastic wrap. Chill in the refrigerator for 45 minutes to one hour.
Remove from refrigerator and let stand at room temperature for about 5 minutes, until soft enough to roll easily.
Form small round balls and roll in raw sugar.
Place on prepared baking sheet and gently tap down.
Bake at 350° degrees for 8 - 12 minutes until slightly golden brown.
Notes
Butter & Eggs: Take the butter and egg out of the refrigerator about 30 minutes before you are ready to start baking so that they are at room temperature. This helps them incorporate evenly and create a smoother, more even dough. Storage tip: These cookies freeze well and ship well. To freeze, you can either freeze the cookie dough before baking for up to one month. Or, bake the cookies and then let them cool completely before freezing in airtight containers for up to two months.