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1
Sift together dry ingredients.
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2
In a large bowl, using an electric mixer set on high speed, cream together and 2/3 cup sugar until light and fluffy, 1 to 2 minutes.
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3
Beat in the vanilla, egg yolk and molasses, mixing well.
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4
Add the flour mixture to the butter mixture in three batches, mixing on low speed until each addition is fully blended.
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5
Cover with plastic wrap and chill for 1 hour.
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6
Place the chilled dough on a piece of plastic wrap and shap it into a rough log about 1 1/2 inches in diameter.
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7
Wrap the log in the plastic wrap and roll it back and forth until the surface of the log is smooth and even.
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8
Chill the roll for about 2 hours, or freeze for up to 2 months.
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9
Preheat oven to 375F (190C) Lightly oil 3 baking sheets.
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10
Remove the rolls from fridge, unwrap and slice 1/8 inch thick.
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11
Place the slices 1 inch apart on the prepared baking sheets.
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12
Sprinkle the tops with 1/2 tsp sugar each.
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13
If using one oven, place 2 baking sheets in at a time, refrigerating the remaining one until ready to bake.
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14
Bake the cookies until golden around the edges but still soft, 10 minutes for chewy cookies and 10 to 12 minutes for crisp cookies.
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15
Switch the pans around, halfway through the baking time.
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16
Using a spatula, immediately transfer the cookies to rack to cool.
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17
Store in an airtight container.
