Cream together butter and sugar until light and fluffy. Add vanilla and egg. Beat.
Add molasses and beat until combined.
Sift together flour, baking soda, salt, and ginger. Gradually add dry ingredients to butter/molasses mixture why mixing on low speed.
Scrape dough together into a log and refrigerate in plastic wrap for 30-60 minutes.
Preheat oven to 350 degrees.
Once the dough is chilled, use a sharp knife to slice the dough into ½" sections. Roll each section into a ball and then roll in granulated sugar and place on an ungreased baking sheet.
Bake cookies for approximately 12-15 minutes or until the edges of the cookies begin to brown and the centers are set, but soft.
Cool slightly before removing cookies from the baking sheet. Store in an airtight container up to 2 weeks.