In a medium bowl, whisk together flour, baking soda, cinnamon, ginger and salt. Set aside.

Using a separate mixing bowl, either with a sand mixer or hand mixer cream together the softened butter and sugars on medium high speed until the mixture is light and fluffy and pale yellow colour. That should take about two minutes. Don't forget to scrape down the sides of the bowl occasionally.

Mix in the eggs, one at a time and molasses and beat on medium low speed until each is combined.

Gradually add in the dry ingredient and beat until it is evenly incorporated.

Transfer the dough to an airtight container and refrigerate for at least two hours or until the dough is completely chilled.

Alternatively, if you are turning these into freezer cookies and not baking right away, you can go ahead and just scoop this mixture directly onto a parchment paper lined baking sheet using a small cookie scoop.

Preheat oven to 350. Line a baking sheet with parchment paper set aside.

Roll the dough into about a one inch diameter, or you can use a small cookie scoop.

Fill a separate bowl with white granulated sugar and roll the cookie dough balls into that sugar before placing onto the parchment paper lined baking sheet.

Bake the cookies for 8-10 minutes or until the cookies begin to slightly crack on top. They will continue to crackle a little more once they cool completely.

Remove the cookies from the oven and let them cool for 4-5 minutes. Then, transfer the cookies to a wire rack and allow them to cool completely.

These are delicious, served warm, but you can also store them in a sealed container for up to 4 days or freeze for 3 months.