In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time,then beat in the molasses. Stir together the dry ingredients and add to the wet, beating on low or stirring by hand just until combined. Knead a few times, until you have a soft ball of dough. Cover and let rest for at least 30 minutes before rolling, or wrap and refrigerate for up to 4 days.
When ready to bake, roll gingerbread out 1/4" thick on a lightly floured surface, and cut into desired shapes - bake at 350F for 10 minutes, or until pale golden around the edges and set.