Make sure you remove the butter from the refrigerator to soften up a bit.
Gather all your ingredients.
Heat your oven to 350°F (180°C) and line 2 baking sheets with parchment.
In a medium bowl, whisk together the flour, baking soda, spices and salt.
In a standing mixer with the paddle attachment, cream butter and sugars on medium-high until light and fluffy. This step will take about 3 minutes. Add egg yolk and vanilla and beat until well mixed, just 30 seconds. A hand held beater will also work well but will take a little longer for the creaming step.
Reduce your mixer speed to medium-low and add the molasses or honey. Beat another 30 seconds until blended.
Add the flour and spice mix, starting on low, and then move up to medium-low just until all the flour is moistened. Scrape down the mixing bowl as needed. The dough will be soft.
Measure out 30-gram balls, approximately 1 1/2 inches across. Roll in white sugar and place on a lined baking sheet, 1 1/2 inches apart.
Bake one cookie sheet at a time until browned and the puffy center has just flattened out. The cookies should still seem just a bit underdone, with soft centers. Set your timer for 10 minutes. In my oven these cookies take a little over 12 minutes.
Cool cookies on baking sheet for at least 5 minutes, so they firm up before removing to a wire rack.