Soften the butter slightly by microwaving for 15 seconds on high. Place the butter in a large mixing bowl and add the granulated and brown sugar. Using an electric mixer on medium-high speed, cream the butter and sugars until creamy and uniform. Blend in the eggs, one at a time, then the molasses. Stop the mixer and add the remaining ingredients on top of the wet ingredients then mix on low until just uniformly blended.
Using an 18-8 scooper, scoop the dough out into 2 1/4 inch diameter balls and roll in granulated sugar until well coated. Set each ball on a parchment covered baking sheet and when all balls are rolled, place the sheet in a freezer overnight. The next day, transfer the frozen balls to a gallon freezer bag and store in the freezer until ready to bake.
When ready to bake, remove the desired number of cookies and place well spaced on a parchment covered baking sheet, no more than 6 per 12 x 18 inch sheet. Preheat the oven to 350 F and bake for 22-24 minutes or until the cookies look firm and a bit dry around the edges. Remove from the oven and let cool on the baking sheet for 10 minutes or so then remove to a wire rack to cool fully.