Cream the butter and brown sugar, then add the egg, egg yolk and molasses. Beat for 1 minute.
Add dry ingredients and mix until fully combined. Refrigerate for 3 hours or overnight.
Preheat the oven to 375 degrees.
Roll into 1" balls and roll in the brown sugar.
Place 2 " apart on a baking sheet and lightly flatten with a fork.
Bake for 8-10 minutes. Let cool 5 minutes on baking sheet then transfer to rack to finish cooling.
For extra spice, add 1/4 cup chopped candied ginger (in place of the ground ginger) to the cookie batter before refrigerating it. Recipe can be found HERE.
The key to keep gingerbread cookies from spreading is by chilling the dough. You can also replace the butter with shortening or use less sugar if you continue to have issues. For this recipe, the chilled dough will keep these gingerbread molasses cookies from spreading. Make sure to chill for at least 3 hours.
Cookie dough can be made ahead and rolled in balls. Store in the fridge for up to 3 days.
To freeze: Let the gingerbread cookies cool completely then place on a baking sheet directly in the freezer for one hour. Transfer the cookies to a freezer safe bag and store for up to 3 months.