Line two baking sheets with parchment paper.

Cream the butter and brown sugar together in a large bowl, using an electric mixer or stand mixer.

Beat in the egg, molasses, and vanilla and mix well.

In a separate bowl, thoroughly whisk together the flours, spices, salt, baking powder, and baking soda.

Mix the dry and wet ingredients together until they form a smooth, thick batter.

Cover the bowl and chill the dough for around an hour.

Preheat the oven to 350 F / 176 C whilst you shape the cookie dough.

Use a spring-loaded 1-tablespoon-size ice cream scoop to shape the cookies, which will give a uniform shape. Alternatively you can scoop the dough with a tablespoon and roll it into balls.

Next, roll each ball in the granulated sugar and set them on the baking sheet, 2 inches apart.

Bake for about 10 minutes, keeping a close eye and being careful not to overcook them. They should look cracked on the surface when done, with a slightly soft center.

Cool on the baking sheet for around 5 minutes and then place on a cooling rack using a spatula.​