Direction :

1. Melt the butter over low heat and let cool slightly, about 15 minutes. 
2. In a large bowl whisk together the butter, brown sugar, maple syrup, molasses, and salt. 
3. Add the egg and vanilla and whisk to combine. 
4. Add the spices and baking soda and whisk until thoroughly combined.
5. Finally, fold in the flour with a spatula. The dough should form a ball, but it will be wet and sticky. If your dough is more like the texture of batter, add more flour a couple tablespoons at a time until it comes together.
6. Chill the batter for 30 minutes to allow it to firm up and make it easier to portion into balls. 
7. Heat the oven to 350ºF. 
8. Use a scoop or a scale to portion the batter roughly into 14 portions. If using a scale, portion the batter into 50-gram balls. If using a scoop, use a 3-tablespoon spring-loaded scoop or something similar. 
9. Use your hands to roll each portion into a ball. Place the turbinado sugar or granulated sugar into a bowl. Drop each ball into the bowl and turn to coat.
10. Line a sheet pan with parchment paper. Transfer the sugar-coated balls to a sheet pan, being sure to leave enough space in between each ball. On my 1/2 sheet pan, I bake 5 balls at a time. As noted above, I do not find it necessary to chill the portioned balls to prevent spreading, but if you are nervous, bake off one cookie on its own to see how it does. If it spreads more than you would like, chill the remaining portions for at least 1 hour before baking them off. 
11. Transfer pan to the oven and bake the cookies for 10 to 12 minutes. The cookies will look browned around the edges and will be puffed in the center. Remove the pan from the oven and place it on a cooling rack. If you wish to create ripples at the edges, pick up the pan and drop it two or three times. Let the cookies cool completely on the sheet pan, at least 20 minutes. 
12. Repeat with the remaining cookie dough balls or transfer the unbaked balls to the fridge until ready to bake.