Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.

Add the molasses, baking soda, salt, cinnamon, allspice, and ginger, and mix until combined.

Add the eggs, and mix well.

Reduce mixer speed to low. Gradually add the flour, mixing just until combined.

Using about a tablespoon of dough at a time, roll the dough into balls. Then roll each in coarse sugar.

Place the cookies on the prepared pans, leaving about 2 & 1/2 inches between them.

Bake for 10 minutes. The centers should be soft and puffy, but will fall as they cool.

Cool the cookies on the pan for 10 minutes. Then transfer them to a wire rack to cool completely.