# What you need:
→ 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
# How to make it:
01 - Set oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, salt, and espresso powder together in a medium bowl.
03 - In a large bowl, beat the softened butter and brown sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add molasses, egg, and vanilla extract to the creamed mixture and mix until fully blended.
05 - Gradually add the dry ingredients into the wet mixture, stirring just until incorporated.
06 - Scoop tablespoon-sized portions of dough, roll into balls, then coat each in granulated sugar.
07 - Place dough balls on prepared sheets, spacing them roughly 2 inches apart.
08 - Bake cookies for 9 to 11 minutes until edges are firm and tops develop crackles.
09 - Allow cookies to rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
