- Preheat oven to 325°F
- In a stand mixer fitted with a paddle attachment, beat brown sugar, butter, molasses and egg on medium speed until smooth.
- Reduce speed to low and add the rest of the ingredients except granulated sugar. Mix until combined.
Texture will be crumbly but hold together really well.
- Shape dough into 1.5 inch balls and roll into granulated sugar until covered.
- Place dough balls onto parchment paper lined baking sheet about 2 inches apart.
- Press down on cookies to flatten with a cookie press or a flat surface like the bottom of a glass.
This is optional, but it helps to cook evenly.
- Bake until cookies are just set and appear dry - about 15 minutes
The tops will begin to crack.
Bake longer for crisp cookies.
- Remove from over and allow to rest on baking sheet for 5 minutes.
This helps make crisp bottoms and soft, chewy centers.
- Transfer to wire rack to finish cooling.