# What you'll need:
→ Dry Ingredients
01 - 1 2/3 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
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
11 - 3/4 cup light brown sugar, packed
12 - 1/4 cup granulated sugar
13 - 1 large egg
14 - 1/4 cup unsulphured molasses
15 - 1 teaspoon pure vanilla extract
→ Coating
16 - 1/2 cup powdered sugar
# Method:
01 - Whisk together flour, cocoa powder, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt in a medium bowl. Set aside.
02 - Using a large bowl, cream the 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 fully combined.
04 - Gradually mix the dry ingredients into the wet mixture just until combined without overmixing.
05 - Cover the dough and refrigerate for a minimum of 30 minutes up to 24 hours to firm it up.
06 - Preheat oven to 350°F (175°C) and 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.
08 - Place cookies about 2 inches apart on the prepared baking sheets.
09 - Bake in preheated oven for 11 to 13 minutes until cookies are puffed, crackled on top, and soft in the center.
10 - Let cookies cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
