1

Preheat oven to 350°F. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place ½ cup sugar; set aside.

2

With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

3

Pinch off and roll dough into balls, each equal to 1 Tablespoon. Roll balls in reserved sugar to coat.

4

Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm, 10-15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container, 3 to 4 days.