Preheat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper.

Using an electric mixer, beat the softened butter until light and creamy, around 20 seconds. Add in the powdered sugar, vanilla extract, salt, ground ginger, cinnamon, nutmeg, cloves, allspice, and molasses, then mix until the ingredients are thoroughly combined and the mixture is smooth.

Gradually add the flour to the butter mixture, mixing until a cohesive dough forms. Initially, the mixture may appear crumbly, but continue mixing until it comes together into a soft dough.

Scoop out 1 tablespoon of dough for each cookie and place on the prepared baking sheets, spacing them evenly.

Bake in the preheated oven for 10-12 minutes, or until the bottoms of the cookies are just beginning to turn golden brown. Remove from the oven and allow them to cool slightly until they are just cool enough to handle.

While still warm, roll each cookie in a bowl of powdered sugar until well coated. Transfer the coated cookies to a cooling rack. If desired, once completely cooled, roll the cookies again in powdered sugar for a more substantial coating.