# Components:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon fine sea salt
09 - 2 tablespoons 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 teaspoon pure vanilla extract
→ For Rolling
15 - 1/4 cup granulated sugar
# Method:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, salt, and espresso powder until evenly mixed.
03 - Using an electric mixer or hand whisk, beat softened butter with brown sugar until light and fluffy, about 2 to 3 minutes.
04 - Add molasses, egg, and vanilla extract to the creamed mixture and mix until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, blending just until incorporated to form the dough.
06 - Scoop tablespoon-sized portions of dough, roll into balls, and coat each by rolling in granulated sugar.
07 - Place the coated dough balls on prepared baking sheets spaced 2 inches apart.
08 - Bake for 9 to 11 minutes, until edges are set and tops show characteristic crackling.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring them to a wire rack to cool fully.
