Preheat oven to 350F°. In a medium bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Set aside. Measure 1/4 cup sugar into a small bowl and set aside.
In a large bowl or stand mixer, cream butter and 1/2 cup sugar. Add egg to butter mixture. Scrape down the sides of your bowl.
Prior to measuring out your molasses spray the measuring spoon with baking spray. This will help the molasses to slide out easy and not need to be scraped out of the spoon. Add molasses to bowl, mix until just combined.
Add dry ingredients, remembering to reserve the 1/4 cup of sugar. Scrape bowl occasionally. Beat until dry ingredients are well incorporated and a nice dough has formed. Transfer bowl of dough to fridge for at least 15 minutes.
Using a small cookie scoop, scoop a ball of dough. Shape into a ball, then coat in reserved sugar. Transfer sugar coated ball to a cookie sheet, prepared with a silicone baking mat or parchment paper. Space dough balls at least 2 inches apart. Freeze tray for 10 minutes. Transfer bowl of dough back to the fridge until you are ready to continue making more dough balls.
Bake in a 350F° degree oven for 12 minutes. Let cool on the tray for 5 minutes before transferring to a cooling rack. Store cookies in an airtight container.
Chewy Molasses Cookies - https://www.bakedbyrachel.com/chewy-molasses-cookies/