Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
In a large bowl mix together the room temperature butter, brown sugar, and white sugar. Do not rush this process. I like to use a hand mixer or stand mixer with a paddle attachment. Mix for about 3-4 minutes.
Add molasses and eggs into the butter-sugar mixture and mix until smooth. Set aside.
In a separate bowl whisk together flour, cinnamon, baking soda, and salt.
Pour flour mixture into sugar and butter mixture. Stir to combine but don’t over mix.
Once combined, roll the dough into small 1 inch balls and place in the refrigerator. If you have limited space simply place whole bowl of dough into the fridge and allow to cool for 90 minutes.
Drop dough balls into white sugar and unsure you coat them on all sides. Place one baking sheet and give about 2 inches between cookies as they will spread.
Bake for 12-14 minutes and them remove from oven and allow cookies to cool on baking sheet for 5 minutes. Don’t skip this step. After five minutes, remove from baking sheet and place on cooling rack for 10 minutes. Ok, now your are good to dig in!
