Preheat your oven to 350°F (180°C), line 2 cookies sheets with parchment paper, then set aside. 

In a large bowl, whisk together the egg, oil, sugar, and molasses*.

In a separate bowl, whisk together the flour, nutmeg, cinnamon, ginger, salt, and baking soda until well combined.

Stir the dry ingredients into the wet until your dough is formed. Chill the dough for 2 hours. (At this point the dough can be refrigerated for up to 5 days or frozen for up to 6 weeks)

After chilling, use a 1 tablespoon measure to scoop your cookies. Roll between the palms of your hands to achieve a small rounded ball.

Stir together the sugar and cinnamon to make the cinnamon sugar and roll each ball in it coating the dough. Place dough balls 2 inches apart on prepared baking sheets.

Bake the cookies for about 12-13 minutes. They will be golden with a crackle top. Take care not to over bake as the won't be chewy if you do.

Remove from the oven and cool slightly before transferring to a wire rack. 

Once the cookies have cooled, cover and store in an airtight container for 3-4 days.