Mix the cooled melted butter, molasses, and brown sugar in a large bowl. Sift the flour and the remaining dry ingredients together and stir into the butter mixture. If the mixture seems too soft to shape add a tbsp. or two more of flour if necessary but not more. Refrigerate the dough for about half an hour if necessary to make the dough easier to shape. Take about 1 1/2 tbsp of cookie mixture and shape into balls.

Place them about 2" apart (they will spread) on a parchment lined or lightly greased baking tray. Gently press down the cookies into 3-cm rounds. Refrigerate the cookies for about an hour before baking.

Sprinkle with granulated sugar and bake at 180C (350F) for 10 to 12 minutes. The cookies will puff up and settle when cooked. Transfer the cookies to a wire rack to cool. Store them in an airtight container for up to five days.