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Preheat the oven to 350°F. Spray a 9×13-inch baking pan with cooking spray.
In a medium bowl, add the granulated sugar, brown sugar and molasses. Pour the butter over top of the sugars and whisk to combine.
Add the egg, vanilla, baking soda and salt and whisk to combine.
Add the flour, ginger, cinnamon and nutmeg. Using a rubber spatula, stir in the dry ingredients until fully combined. The dough will be stiff and thick.
Spread the dough into the baking pan.
Bake for 22-24 minutes. The bars will puff up as they bake, then deflate.
Let cool before slicing. I like to slice small squares with 4 rows lengthwise and 6 rows widthwise. Store in an airtight container for up to 3 days. Enjoy!