How to Make It
Stir together first 6 ingredients.
Beat butter and granulated sugar at medium speed with an electric mixer 2 to 3 minutes or until creamy. Add molasses and egg, beating until well blended. Gradually add flour mixture, beating just until blended after each addition. Cover and chill 2 to 4 hours.
Preheat oven to 325°. Shape dough into 1-inch balls; roll in Demerara sugar to coat. Place balls 2 inches apart on 2 parchment paper-lined baking sheets. Flatten balls slightly with bottom of a glass.
Bake at 325°, in batches, for 12 to 15 minutes. Cool on baking sheets 2 minutes. Transfer cookies to wire racks, and cool 10 minutes.
From Food to Die For, benefitting the Old City Cemetery in Lynchburg, Virginia.