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Mix together the softened butter, 1 cup of white sugar, and 2-3 teaspoons of chai spice until smooth
Add 0.25 cup of molasses and 1 egg, and beat until smooth and creamy
Add 1 tablespoon of freshly grated ginger and mix well
In a separate bowl, combine 2.25 cups of flour, 0.5 teaspoon of salt, and 2 teaspoons of baking soda
Mix the dry ingredients into the wet ingredients until just combined
Chill the dough for at least 2 hours
Scoop the dough into large balls and roll them generously in white sugar
Bake at 350°F for 10-13 minutes, until the cookies are just starting to crackle on top and are still gooey on the inside
While the cookies are still hot, use a spoon to smush around the edges to make them extra crinkly
Sprinkle the cookies with more white sugar