# 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 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 - In a medium bowl, whisk together the all-purpose flour, cocoa powder, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt until thoroughly blended.
02 - Using an electric mixer, cream the softened butter with the light brown sugar and granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes.
03 - Beat the large egg into the creamed mixture, followed by the molasses and vanilla extract, ensuring a homogenous batter.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing.
05 - Cover the dough with plastic wrap and refrigerate for a minimum of 30 minutes to firm up, up to 24 hours as needed.
06 - Preheat the oven to 350°F. Line two baking sheets with parchment paper to prevent sticking.
07 - Scoop heaping tablespoons of chilled dough and roll each into balls approximately 1 to 1.5 inches in diameter.
08 - Roll each dough ball thoroughly in powdered sugar until evenly coated to achieve the signature crackle effect.
09 - Place the coated dough balls on the prepared sheets, spacing them two inches apart to allow for expansion.
10 - Bake in the preheated oven for 11 to 13 minutes, until the cookies are puffed, crackled on top, yet still soft in the center.
11 - Allow the cookies to rest on the baking sheets for five minutes before transferring them to a wire rack to cool completely.
