Preheat your oven to 325°F and line a baking sheet with parchment paper or silicone baking mat.
In a medium bowl, whisk together dry ingredients.
In a small bowl, whisk together molasses, water, and oil. Using a wooden spoon, slowly mix liquid ingredients into the flour mixture, stirring until well-combined and uniform in color (some times I work the dough a little by hand to make sure all streaks of flour are mixed in--see recipe notes on dough texture).
On an a clean, smooth surface, roll or pat dough to ¼-inch thick and cut out shapes, gathering dough and re-rolling as necessary. Bake for 20 minutes and allow cookies to cool on the baking sheet.
*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).Dough should feel similar to play-doh, soft and not sticky, but slightly tacky and easy to work with. If dough is dry and crumbly, add water by the 1/2 teaspoon until it comes together. If dough is too wet or soft, work in flour, about 1 tablespoon at a time until it's easy to work with. Store treats in an airtight container at room temperature or in the freezer for up to 3 months.