Directions

1. Put the flour, baking soda, and salt into a bowl and whisk gently to combine.

2. Put oil, molasses, Sofra Molasses Cookie Sugar, sugar, and egg into a separate, large mixing bowl. Use a whisk to stir them until fully combined.

3. Add the flour mixture to the large bowl with the molasses-sugar mixture. Use a spatula and strong, quick strokes to work the flour mixture in completely. Cover the bowl and transfer to the fridge. Chill the dough for at least 2 hours and up to overnight.

4. Preheat the oven to 350° F and line two sheet pans with parchment paper. Mix the two sugars for rolling in a small bowl and set to the side.

5. Form the cookies by scooping a heaping tablespoon of dough (a #50 cookie scoop is perfect for this) and rolling it into a ball. Roll the ball in the two-sugar mixture before placing it on the lined cookie sheet; repeat with the remaining dough. Leave about 1½ inches between the dough balls.

6. Bake for 10-12 minutes, until the edges are set and slightly golden and the tops are cracked but look slightly under-baked. Cool the cookies for 5 minutes on the sheet pan, then transfer to a wire rack to cool completely.