# Components:
→ 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, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt in a medium bowl; set aside.
02 - Using an electric mixer or whisk, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
03 - Add the egg, molasses, and vanilla extract to the creamed butter mixture and beat until fully combined.
04 - Gradually fold the dry ingredients into the wet mixture just until no flour streaks remain; avoid overmixing.
05 - Cover the dough and refrigerate for a minimum of 30 minutes or up to 24 hours to firm up.
06 - Preheat the 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.
08 - Roll each dough ball generously in powdered sugar to create a crackled surface upon baking.
09 - Place the coated dough balls onto the prepared baking sheets spaced 2 inches apart.
10 - Bake for 11 to 13 minutes until cookies puff up and develop crackled tops while remaining soft in the center.
11 - Allow cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
