# What You’ll 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 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, salt, and instant espresso powder until evenly blended.
03 - Using an electric mixer or whisk, cream the softened butter with the packed brown sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in molasses, egg, and vanilla extract until fully combined into the creamed mixture.
05 - Gradually add the dry ingredient blend to the wet mixture, mixing just until incorporated without overmixing.
06 - Scoop tablespoon-sized portions of dough and shape into balls. Roll each ball in granulated sugar to coat evenly.
07 - Place the coated dough balls onto the prepared baking sheets, spacing them 2 inches apart.
08 - Bake in the preheated oven for 9 to 11 minutes, or until the edges are set and the tops have a crackled appearance.
09 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
