Preheat oven to 350 degrees. Line baking sheet with parchment paper, set aside.
Cream butter and brown sugar together until fluffy.Mix in eggs, vanilla and molasses until completely combined. Add flour, baking soda, salt and spices and stir until just incorporated without over-mixing. Chill dough for 2 hours or over night (I usually do over night).
Once chilled, roll dough into 1" balls, roll in sugar and place on baking sheet 1 1/2-2" part. Repeat this step for the rest of the dough. Bake cookies 8-9 minutes. (You will most likely need to bake two batches so be sure to place bowl of dough back in the refrigerator so it stays cold.) They will seem underdone but will stay soft as they set up. For a crispier gingersnap, bake for a few minutes longer. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack to finish.
Soft-baked gingersnap cookies will stay soft and fresh for up to 5 days stored in an airtight container.