In mixing bowl 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.
Preheat oven to 350 degrees.
With your hands roll dough into one inch balls. Roll each ball in sugar. Place on 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: place a few cinnamon imperial pieces in the cookies after removing them from the oven.