# Components:
→ 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
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
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl until evenly mixed.
03 - In a large bowl, whisk melted butter, dark brown sugar, and molasses until smooth. Add egg and vanilla extract, mixing until fully incorporated.
04 - Fold dry ingredients into wet mixture with a spatula until no flour is visible; avoid overmixing to maintain softness.
05 - Scoop tablespoon-sized portions of dough and roll into 1 1/2-inch balls. Roll each ball in granulated sugar to coat evenly.
06 - Place dough balls 2 inches apart on prepared parchment-lined sheets to allow spreading during baking.
07 - Bake for 9 to 11 minutes until cookies are puffed with set edges but centers remain slightly soft for chewiness.
08 - Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
