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Preheat the oven to 375℉/190℃ and gather 2-4 cookie sheets.
In a bowl, whisk together the dry ingredients: flour, baking soda, ginger, nutmeg, cinnamon and salt to combine.
In a larger bowl, whisk together the butter, brown sugar, molasses, and egg. Use a little elbow grease here - tiny bits of butter may remain, which is ok.
Add the dry ingredients to the wet ingredients and mix together with a rubber spatula until the flour is completely incorporated.
Add 1 teaspoon sized dollops to an ungreased cookie sheet, at least 2 inches apart. I typically add 6 to a pan.
Bake for 5 minutes. The very center may still be slightly underdone, but it will finish cooking on the hot pan when removed from the oven.
Allow the cookies to cool on the pan for about 5 minutes, then use an offset spatula to swipe the whole way under the cookie and transfer to a wire rack to finish cooling.
Repeat for the remaining dough.