In the bowl of a stand mixer, combine the flour, sugar, spices, baking soda, and salt. Mix on low until combined.
Turn the mixer off and add the butter that has been cut into pieces. Mix again, but at medium-low speed, until all of the dry ingredients are coated in butter. This will take about 1-2 minutes.
Reduce the mixer's speed to low. With it still running, slowly add the molasses and heavy cream. Mix until the dough is evenly moistened and everything is combined.
Using a cookie scoop, scoop the dough onto a baking sheet lined with parchment paper. Refrigerate the dough for 2 hours (or up to overnight) or freeze for 20-30 minutes.
When it's time to bake the cookies, line another baking sheet with parchment paper and set it aside. Preheat the oven to 350 degrees F.
Roll the chilled dough in the granulated sugar until coated. Next, roll the dough in the powdered sugar (see notes).
Place the dough balls on the prepared cookie sheet, approximately 1 inch apart from one another, and bake 10-12 minutes. Remove the baking sheet from the oven once they start to crack. Cool the cookies on the baking sheet for a few minutes before removing them to a wire rack to finish cooling completely.