# 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 - Set the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, sea salt, and instant espresso powder.
03 - Using an electric mixer or whisk, beat softened butter and brown sugar together until light and fluffy, about 2 to 3 minutes.
04 - Add molasses, egg, and vanilla extract to the creamed mixture and beat until fully combined.
05 - Gradually add the dry ingredient blend to the wet ingredients, mixing until just incorporated.
06 - Scoop tablespoon-sized portions of dough, roll each into a ball, then coat thoroughly in granulated sugar.
07 - Place dough balls on prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 9 to 11 minutes until the edges are set and tops crackle.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
