In a stand mixer or large mixing bowl, cream the butter and sugar. Stir in the eggs and molasses until loose batter forms.

Add the drops of Cinnamon Bark, Clove and Ginger essential oils to the wet batter and stir through.

In a mixing bowl, combine the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and combine until hard dough forms.

Cover and chill in the fridge for at least 1 hour.

Preheat oven to 350.

Form cookie dough into 1 1/2″ balls and roll in the coarse sugar.

Place on baking sheet and bake for 10 to 12 minutes, or until soft and chewy.

Serve Holiday Ginger Cookies.