Preheat oven to 350 F. Line insulated baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and allspice. Set aside.
In mixer on low speed, combine both sugars and butter for 15-20 seconds. Increase speed to medium-high and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add molasses and beat until well combined, batter will look smooth and silky. Gradually add in the flour mixture to form a fairly stiff dough.
Using a cookie scoop, place 1-inch balls on prepared baking sheets, about 1 1/2 inches apart. Bake for 10-11 minutes for soft cookies, 13-14 for crisp.
Remove from oven, cookies will appear puffed, but will settle as they cool. Leave on baking sheets for 4-5 minutes then transfer to cooling racks to cool completely.
Notes
Softened butter means you should take it out of the fridge about 20 minutes before using it. You don't want it too soft.
For best baking results, bring the eggs out at the same time as the butter.
Insulated baking sheets are my favorite, but you can use any cookie sheets lined with parchment.