Preheat oven to 350ºF. In a bowl whisk together flour, baking soda, ginger, cinnamom and salt; set aside.

In a stand mixer with paddle attachment, cream butter and 2 cups sugar on medium until light and fluffy. Scrape down sides of bowl.

Add eggs, one at a time, beating briefly after each addition. Add molasses and vanilla. Continue to mix on high until mixture is well combined and a pale colour.

Turn down to low nd add dry ingredients; mix until fully combined.

In a small bowl add the remaining 1/2 cup of sugar.

Scoop out tablepoon-sized portions of dough, forming into balls. Rull each ball around in the sugar to fully coat all sides. Place on a parchment-lined baking sheet and use a fork to slightly flatten.

Back for 12-15 minutes or until firm on the edges and slightly soft in the centre. Remove from oven, allow to cool one minute and then transfer to wire rack to cool completly.