For the dough

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a stand size electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and light brown sugar until light and fluffy. About 3 minutes. (You can also do this with a hand mixer in a large bowl)
• With a rubber spatula, scrape down the sides and bottom of the bowl. Add the molasses, egg, mix on medium speed for 30 seconds. Scrape the sides and the bottom and add the egg yolk. Mix for 30 more seconds. Add the vanilla to the creamed mixture and mix on low just until combined.
• Add the all purpose flour, ground ginger, ground cinnamon, baking soda, and salt and mix on low just until combined. Do not over mix.
• Optional: Chill the cookie dough in the refrigerator for at least 30 minutes. This helps the dough firm up and makes it easier to handle.
• In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
• Using a 3 tablespoon scoop, scoop out the dough and roll them into balls. Roll each ball in the cinnamon-sugar coating, ensuring they are well coated.
• Place the coated dough balls on the prepared baking sheets with enough space between each.
• Place in the fridge for 15 minutes before baking. Once the time is up, bake in the preheated oven for 8-10 minutes or until the edges are set and the tops are slightly cracked.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.