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In a stand mixer or with an electric hand-held mixer, beat together the butter and sugar until light and fluffy. Next add the molasses and then the egg.
In a separate bowl combine the flour, baking soda and remaining ingredients. Whisk to combine.
Scoop the dry ingredients into the wet ingredients and mix on low until well combined.
Form the dough into a flat circle and cover with plastic wrap or put into a zip loc bag. Refrigerate for 2-4 hours. If you need to refrigerate the dough overnight, let it rest on the countertop for 30-60 minutes before you roll it out the next day.
Preheat oven to 350 degrees F.
Roll the dough to ⅛th or desired thickness. Use a cookie cutter to make cookies about 2.5 - 3 inches wide.
Bake for 8-10 minutes then cool on a wire rack.