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Combine flour, baking soda, spices, and salt in a medium bowl and stir to combine. Set aside.
Using a stand mixer with the paddle attachment, mix butter, sugars, and molasses together on medium until lightened and fluffy, about 3-4 minutes. Do not over mix.
Add egg and vanilla and beat well. Scrape down the sides of the bowl.
Reduce speed to low and add dry ingredients. Mix lightly until just combined.
Scoop dough into balls using a 2 tablespoon scoop and refrigerate at least 1 hour up to 24 hours prior to baking.
Preheat the oven to 350°F. Line 2 sheet pans with parchment.
Roll dough balls in sparkling sugar and place on the sheet pan, 2 inches apart (about 6 per pan due to spread).
Bake for 12-13 minutes.
Place sheet pan on a wire rack to cool 10 minutes, then remove cookies to a cooling rack.