# What You 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 slightly 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
→ Coating
13 - 1/3 cup granulated sugar
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk melted butter and brown sugar until smooth. Incorporate molasses, egg, and vanilla extract by whisking until fully blended.
04 - Add dry ingredients to wet mixture. Stir gently with a spatula or wooden spoon until just combined, ensuring no streaks of flour remain without overmixing.
05 - For softer, gooier cookies, refrigerate dough for 30 minutes before shaping.
06 - Scoop tablespoon-sized portions, roll into balls, then coat evenly in granulated sugar.
07 - Place coated dough balls approximately 2 inches apart on prepared sheets to allow for spreading.
08 - Bake for 9 to 11 minutes until edges are set and cookies appear puffed and crackly, but centers remain soft. Avoid overbaking.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
