# List of ingredients:
→ 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 packed light brown sugar
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
# How to make it:
01 - Whisk together flour, cocoa powder, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt in a medium bowl.
02 - Using a mixer, beat butter, light brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
03 - Add egg, molasses, and vanilla extract to the creamed butter mixture and blend until fully combined.
04 - Gradually add dry ingredients to the wet mixture, stirring just until incorporated.
05 - Cover the dough and refrigerate for a minimum of 30 minutes to firm up, up to 24 hours.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Scoop heaping tablespoons of dough and roll into balls about 1 to 1.5 inches in diameter. Roll each ball generously in powdered sugar to coat.
08 - Place cookies 2 inches apart on the prepared baking sheets.
09 - Bake for 11 to 13 minutes, until cookies are puffed and crackled but still soft at the center.
10 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
