Melt butter in a large saucepan over medium-low heat. Remove from heat and cool slightly while you continue.
Combine dry ingredients in a medium bowl. Stir to blend and break up lumps. Set aside.
Combine sugar, molasses*, and vanilla with melted butter.
Add egg to slightly cooked butter mixture and stir until smooth. (If butter is too hot, the egg will cook slightly.)
Stir in dry ingredients just until incorporated. The dough will be very moist and sticky. Refrigerate at least 1 hour or until firm.
When ready to bake, preheat oven to 350°F. Spray or rub oil onto a baking sheet.
Scoop a spoonful of dough for each cookie and form into 1-inch balls. Place on baking sheet, leaving plenty of room around them, since they’ll spread. Flatten slightly with the palm of your hand or the bottom of a glass dipped in sugar.
Bake about 10 minutes. Remove from oven and cool slightly. Use a food turner to transfer the cookies from the baking sheet to a cooling rack, or place on a plate or a piece of waxed paper. Cool completely then store in an airtight container.