Preheat the oven to 350°F (180°C).
In the bowl of a stand mixer or with an electric hand mixer, combine the butter, margarine and brown sugar until light and fluffy.
Scrape the sides of the bowl and add the egg, molasses and vanilla. Mix until well combined.
Add the flour, ground ginger, cinnamon, baking soda and salt to the bowl. Mix until the dough forms.
Portion the dough out to your desired size. For small cookies, use 1 1/2 tbsp of dough. For medium cookies, use 3 tbsp of dough. For large cookies, use 1/3 cup of dough.
Roll each of the balls of dough into the cinnamon and sugar mixture, pressing the mixture into the cookie dough.
Bake at 350°F (180°C) until the cookie dough has spread and the center is no longer wet and glossy- for small cookies, bake for 8-10 minutes, for medium cookies bake for 9-11 minutes, for large cookies bake for 12-15 minutes.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack. Serve warm.