Soft, fudgy bites with rich cocoa, warm gingerbread spices, and a crackled powdered sugar finish.
# What you 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
# Steps to follow:
01 - Whisk together flour, cocoa powder, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt in a medium bowl. Set aside.
02 - In a large bowl, beat softened butter with brown and granulated sugars until light and fluffy, about 2 to 3 minutes.
03 - Add egg, molasses, and vanilla extract to the creamed mixture and blend until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
05 - Cover the dough and refrigerate for a minimum of 30 minutes up to 24 hours to firm.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Scoop heaping tablespoons of dough and roll into 1 to 1.5 inch balls.
08 - Roll each dough ball generously in powdered sugar to fully coat.
09 - Place cookies at 2-inch intervals on prepared sheets.
10 - Bake cookies for 11 to 13 minutes until puffed and crackled but still soft in the center.
11 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
