In a large mixing bowl add the butter, light-tasting olive oil, and brown sugar. Use a large whisk to mix everything together.
Then add the eggs, vanilla extract, and molasses. Mix that again until everything is well mixed.
Now place a fine-mesh sieve over the mixing bowl and add the all-purpose flour, baking soda, salt, ground ginger, and cinnamon.
Sift the flour and spices into the butter and sugar mixture and mix with a spatula until you no longer see dry patches of flour.
Then cover the dough with plastic wrap and refrigerate for at least 1-2 hours.
Line a baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit. Scoop out small scoops of the cookie dough (about 1 tablespoon each) and roll them into a ball and toss them in granulated sugar.
Bake at 350 degrees Fahrenheit for about 9-10 minutes. Leave them on the baking sheet for about 2 minutes, then immediately transfer to a cooling rack. This recipe makes about 60 small cookies. If that's too many for you, just freeze the dough balls and keep them in a gallon-sized ziplock bag for later.
Notes
Make sure the dough is chilled- It's important to let the dough chill for a couple of hours so the butter and other ingredients are solidified enough to stop spreading during baking. Otherwise, you'll end up with very flat cookies!
Lay the dough out in balls- Make the cookies into balls of dough so that as they heat and spread, they won't become too flat.
Let the cookies cool on the baking pan- They are still cooking as they sit on the pan and this allows them to complete the process and also avoid falling apart because they are very delicate when they are hot.
Make them ahead of time! If you need them farther than 2 weeks out, then just allow them to cool completely before laying them in an airtight container or ziplock freezer bag with parchment paper separating the layers. They will stay fresh for up to 3 months in the freezer. Defrost them in the fridge overnight when you are ready to serve.