# Components:
→ 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 (1 stick) unsalted butter, softened (115 g)
11 - 3/4 cup packed light brown sugar (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)
# Directions:
01 - Whisk together flour, cocoa powder, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt in a medium bowl; set aside.
02 - In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in the egg, molasses, and vanilla extract until mixture is smooth and uniform.
04 - Gradually add dry ingredient mixture to wet ingredients, mixing just until combined to avoid overmixing.
05 - Cover the dough and refrigerate for a minimum of 30 minutes to firm; can be chilled up to 24 hours.
06 - Preheat 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.
08 - Roll each dough ball generously in powdered sugar until fully coated.
09 - Place coated dough balls 2 inches apart on prepared baking sheets.
10 - Bake for 11 to 13 minutes until cookies are puffed, crackled on the surface, but remain soft in the center.
11 - Allow cookies to rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
