# 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 - 1/2 teaspoon salt
→ Wet Ingredients
10 - 1/2 cup unsalted butter, softened
11 - 1 cup packed brown sugar
12 - 1/4 cup molasses
13 - 2 large eggs
14 - 1 teaspoon pure vanilla extract
→ For Rolling
15 - 1/2 cup powdered sugar
# Directions:
01 - In a medium bowl, whisk together flour, cocoa powder, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt. Set aside.
02 - In a large bowl, cream the butter and brown sugar together until light and fluffy, about 2 to 3 minutes.
03 - Mix in molasses, eggs, and vanilla extract until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring just until combined.
05 - Cover the dough and refrigerate for at least 1 hour to firm up, up to overnight.
06 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
07 - Scoop tablespoon-sized portions of dough and roll into smooth balls.
08 - Roll each dough ball generously in powdered sugar and place on baking sheets spaced 2 inches apart.
09 - Bake for 11 to 13 minutes until cookies spread, crinkle, and remain soft in the center.
10 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
