In a large bowl, cream butter, sugar, and molasses.
Add eggs, vanilla, and ginger paste, and whisk to mix.
Using clean hands, roll dough into balls and place on parchment lined cookie sheets (12 balls per sheet).
Once cookies are completely cooled, transfer them to wax paper for icing. Dip the cookies upside down into the bowl of icing, or use a pastry brush to coat each cookie with a thin layer of icing (I prefer the brush).