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In a large bowl, whisk together all dry ingredients (flour through baking soda).
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In a separate bowl, cream together the butter and brown sugar until smooth. Add the egg, molasses and vanilla and mix until thoroughly combined.
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Gently stir the dry ingredients into the wet ingredients, mixing only until just combined.
Refrigerate the dough, tightly covered with plastic wrap, for at least one hour, or up to a few days.
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Before you start forming the cookies, preheat oven to 350 degrees. Roll level tablespoons of dough into balls.
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Pour granulated sugar into a bowl and coat each ball evenly with sugar before placing on an ungreased baking sheet.
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Bake for 10 minutes, or until set around the edges, but still slightly soft in the middle. Let cookies cool for 5-10 minutes before transferring to a cooling rack