Gingersnaps

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup unsalted butter, cut into pieces, room temperature
2 large eggs
1/4 cup blackstrap molasses
1 tablespoon grated fresh ginger

Preheat oven to 350 degrees.
Prepare baking sheets with parchment or silicone baking mats, set aside.
Whisk together flour, baking soda, cinnamon and salt, set aside.
Beat sugar and butter until fluffy.
Beat in eggs, molasses and ginger until well combined, scraping the bow as necessary.
Gradually incorporate dry mixture on low, beating just until combined.
Roll dough into 1/2-inch balls and place on baking sheets.
Bake 15 minutes until dark brown.