# Components:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 tsp ground ginger
03 - 1 tsp ground cinnamon
04 - 1/4 tsp ground cloves
05 - 1/4 tsp ground nutmeg
06 - 1/2 tsp baking soda
07 - 1/2 tsp baking powder
08 - 1/4 tsp fine sea salt
09 - 2 tbsp instant espresso powder
→ Wet Ingredients
10 - 3/4 cup unsalted butter, softened
11 - 1 cup packed brown sugar
12 - 1/4 cup molasses
13 - 1 large egg
14 - 1 tsp pure vanilla extract
→ For Rolling
15 - 1/4 cup granulated sugar
# Preparation Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, salt, and espresso powder in a medium bowl.
03 - In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2 to 3 minutes.
04 - Add molasses, egg, and vanilla extract to the butter mixture, and beat until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until combined.
06 - Scoop tablespoon-sized portions of dough, roll into balls, and then coat each in granulated sugar.
07 - Place the coated dough balls 2 inches apart on the lined baking sheets.
08 - Bake for 9 to 11 minutes until the edges are set and the tops show crackles.
09 - Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
