Preheat oven to (350°F − 32) = (176°C) degrees.

Use a mixing bowl to cream butter and sugars together. Add in eggs and mix on medium speed.

Pour in molasses and cream with butter. In a separate medium-sized bowl, combine dry ingredients.

Combine wet and dry ingredients until well mixed. Cover and refrigerate for one hour.

With your hands, roll dough into one-inch balls. Roll each ball in sugar. Place on your cookie sheet.

Bake for 8-10 minutes. Make sure you don’t overcook these.

The bottoms should be lightly browned. Store in an airtight container for up to a week.

Optional idea: After removing the cookies from the oven, place a few cinnamon imperial pieces in the cookies.