Add the eggs, one at a time and beat until mixture is fluffy
Add the baking soda, salt, ground ginger, ground cinnamon and molasses and mix until combined.
Add the flour, one cup at a time. The dough will be quite stiff. Once the flour is incorporated Stop the mixer. Gather the dough into a ball, form a disc and refrigerate for 30 minutes.
On your lightly floured counter, roll the dough out to 1/4" thickness (less if making a gingerbread house). Using cookie cutters, cut out into various shapes and transfer cut outs to a parchment lined baking sheet (leave some space in between the cookies as they will expand a bit). Gather scraps and re roll and cut out trying not to overwork the dough.
Bake at 375 degrees for between 10 and 14 minutes. Slightly over-baked (short of burning) is better than slightly under-baked as you need rigidity for constructing gingerbread houses.
Bake at 350℉ convection or 375℉ if not using convection (fan). Bake for 10 minutes until slightly browned on the edges. If you are making gingerbread houses be sure to cook the pieces well, over baked is better than underbaked in this case.
Let cool on the pan for 3 minutes then transfer to a wire rack to cool completely (overnight is best)
Once cool, decorate with royal icing (or assemble your gingerbread house then decorate)