# The Ingredients You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons baking soda
07 - 1/2 teaspoon salt
→ Wet Ingredients
08 - 3/4 cup unsalted butter, melted and cooled slightly
09 - 1 cup packed dark brown sugar
10 - 1/4 cup unsulphured molasses
11 - 1 large egg, room temperature
12 - 1 teaspoon pure vanilla extract
→ For Rolling
13 - 1/4 cup granulated sugar
# Step-by-Step Instructions:
01 - Set the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt until evenly blended.
03 - In a large bowl, whisk the melted butter, dark brown sugar, and molasses until the mixture is smooth and glossy. Add the egg and vanilla extract and whisk until fully combined.
04 - Add the dry ingredient mixture to the wet mixture and stir with a spatula just until no flour is visible, taking care not to overmix.
05 - Scoop tablespoon-sized portions of dough and roll each into a 1 1/2-inch ball. Roll each ball in granulated sugar until coated.
06 - Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
07 - Bake for 9 to 11 minutes until cookies are puffed, edges set, but centers remain slightly underbaked for optimal chewiness.
08 - Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
