# Ingredient List:
→ Dry Ingredients
01 - 1 2/3 cups all-purpose flour (7.4 oz)
02 - 1/2 cup unsweetened cocoa powder (1.6 oz)
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 (4 oz)
11 - 3/4 cup light brown sugar, packed (5.3 oz)
12 - 1/4 cup granulated sugar (1.75 oz)
13 - 1 large egg
14 - 1/4 cup unsulphured molasses (3 fl oz)
15 - 1 teaspoon pure vanilla extract
→ Coating
16 - 1/2 cup powdered sugar (2 oz)
# Steps:
01 - Whisk together flour, cocoa powder, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt in a medium bowl until evenly mixed.
02 - In a large bowl, cream the softened butter with light brown sugar and granulated sugar using an electric mixer or whisk until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in the egg, molasses, and vanilla extract until the mixture is smooth and fully combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined without overmixing.
05 - Cover the dough and refrigerate it for a minimum of 30 minutes to firm up, allowing up to 24 hours if preferred.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper for easy transfer and cleanup.
07 - Scoop heaping tablespoons of dough and roll each into a ball approximately 1 to 1.5 inches in diameter.
08 - Generously roll each dough ball in powdered sugar until fully coated to achieve the crackled finish.
09 - Place the coated dough balls on the prepared sheets, spacing them about 2 inches apart to allow for spreading.
10 - Bake in the preheated oven for 11 to 13 minutes until cookies puff and crackle but remain soft in the centers.
11 - Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
