¾cupunsalted butter1 ½ sticks, at room temperature
¼cupunsulphured molassesnot blackstrap, 60g
2 ½cupswhole wheat flour340g
raw sugarfor finishing
Adjust oven rack to the middle and preheat to 350˚F.
Line two half sheet pans with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, baking soda, cinnamon, ginger, vanilla, butter and molasses. Mix on low until just combined then increase to medium and beat until pale and fluffy, about 5 minutes, scraping down the sides as necessary. Add egg and beat 2 minutes more. Reduce speed to low and sprinkle in flour; continue mixing until you have a soft dough.
Add raw sugar to shallow bowl for coating dough balls.
Scoop dough into 48 level, 1-tablespoon portions (I recommend using a 1-tablespoon scoop). Roll each portion into a smooth round and place in raw sugar; turn to coat all sides and place on prepared baking sheets 2-inches apart (do not flatten).
Bake (one baking sheet at a time) until puffed and brown, about 22 minutes. Transfer cookies on baking sheet to wire cooling rack to cool for 2 hours to allow cookies to crisp up completely. Serve or store baked cookies at room temperature in an airtight container for up to 3 weeks.
Refrigerate unbaked, portioned dough for up to 1 week or freeze for up to 2 months. Bring to room temperature before rolling in sugar and baking.