Cream together sugar and margarine until light and fluffy.

Add molasses and eggs to the mixture and mix well.

In a separate bowl, stir together flour, baking soda, salt, cinnamon, and ginger.

Gradually add the dry ingredients to the wet ingredients and mix until well combined.

Pour 1/4 cup of extra sugar into a bowl.

Pinch off a ball of dough about the size of a walnut.

Roll the dough ball in your hands to form a smooth sphere.

Coat the dough ball completely with sugar from the bowl.

Place the sugar-coated dough balls onto a greased cookie sheet, spacing them about 3 inches apart.

Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until golden brown.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Store the dough in the refrigerator for extended shelf life.