Preheat oven to 350°F. Line baking trays with parchment paper.
In a large bowl, using a stand mixer or hand mixer, cream butter until soft, about 2 minutes. Add sugar and beat until fluffy, about 2-3 minutes.
Add eggs and molasses and mix well.
In a separate medium bowl, whisk together flour, ginger, baking soda, and salt. Add dry ingredients to molasses mixture and mix until well combined.
Measure dough using 1 ½ Tablespoon cookie scoop and roll into a ball. Roll in sugar if using. Place on baking tray about 1 inch apart (6 per tray) and bake 7-8 minutes.
Notes
These cookies will keep at room temperature in an airtight container for 1 week.
Cookies can also be frozen and will keep for 6 months in the freezer.