# What You’ll Need:
→ Dry Ingredients
01 - 1 2/3 cups all-purpose flour (210 g)
02 - 1/2 cup unsweetened cocoa powder (45 g)
03 - 1 1/2 teaspoons ground ginger
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground cloves
06 - 1/4 teaspoon ground nutmeg
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
→ Wet Ingredients
10 - 1/2 cup unsalted butter, softened (115 g)
11 - 3/4 cup light brown sugar, packed (150 g)
12 - 1/4 cup granulated sugar (50 g)
13 - 1 large egg
14 - 1/4 cup unsulphured molasses (85 g)
15 - 1 teaspoon pure vanilla extract
→ Coating
16 - 1/2 cup powdered sugar (60 g)
# Step-by-Step Guide:
01 - In a medium bowl, whisk together flour, cocoa powder, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt until evenly distributed.
02 - Using a mixer or whisk, cream the softened butter with light brown sugar and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
03 - Beat in the egg, unsulphured molasses, and vanilla extract until fully combined with the creamed mixture.
04 - Gradually fold the dry ingredients into the wet ingredients, mixing just until no streaks remain.
05 - Cover the dough and refrigerate for a minimum of 30 minutes to firm, up to 24 hours if preferred for flavor development.
06 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
07 - Scoop heaping tablespoons of dough and roll into balls approximately 1 to 1.5 inches in diameter, then roll each ball generously in powdered sugar to coat thoroughly.
08 - Place coated dough balls on the prepared sheets spaced approximately 2 inches apart to allow for spreading.
09 - Bake for 11 to 13 minutes, or until cookies are puffed, crackled on top, and soft in the center.
10 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
