1 teaspoon baking soda
1 tablespoon, plus 1 teaspoon Classic Baking Spice
1/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature
1/3 cup (2 1/3 oz.) packed dark brown sugar
1/3 cup(2 1/3 oz.) granulated sugar, plus 1/2 cup for rolling
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses
Adjust oven rack to middle position and preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Whisk flour, baking soda, Classic Baking Blend and salt together in a bowl.
Using a mixer beat butter, brown sugar and 1/3 cup of granulated sugar on medium speed for 3 minutes, the mixture will become light and fluffy. Reduce speed to medium-low, add egg yolk and vanilla and beat until combined, about 30 seconds, scraping down bowl as needed. Beat in molasses about 30 seconds and scrape the sides.
Reduce speed to low and slowly add flour mixture beat another 30 seconds until flour mixture is combined. Give dough a final stir by hand to ensure flour is thoroughly incorporated.
Spread remaining 1/2 cup of granulated sugar in a shallow dish. Dampen hands, take 2 tablespoons of dough roll into a ball, and roll dough ball into sugar to coat. Place dough balls on parchment lined baking sheet spacing them 2 inches apart.
Bake cookies one sheet at a time, for 10-12 minutes, rotating pan halfway through baking time. Edges will be set but centers will appear underdone, that's okay. After removing cookies from the oven allow to rest on the baking sheet for 10 minutes, they will continue to bake. Remove to wire rack.