Preheat oven to 375 degrees. Pans used - 2 ungreased Cookie Sheets

Stir the first 7 ingredients together (dry ingredients) in a medium bowl and set aside.

In a large bowl, beat the butter until smooth and creamy. Add the brown sugar and 1/2 cup white sugar to the bowl, beat until light and fluffy. Add the egg, vanilla and molasses, beat until just incorporated, scraping the bowl down as needed.

With the mixer on low, gradually add the dry ingredients to the butter mixture, mixing until just in incorporated.

Place the remaining 1/3 cup white sugar on a plate or in a shallow bowl. Measure the dough out by using 2 Tablespoons, roll the 2 Tablespoons of dough into balls. Place the dough balls in the white sugar to coat. Using an ungreased cookie sheet , place 6 dough balls to a sheet, the cookies will be large and will spread.

Bake 11 to 13 minutes until cookies are puffed up and the centers are soft. Let the cookies sit on the cookie sheet for 3 minutes , transfer to cooling racks to cool completely. Store in an air tight container.