# What 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 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
→ For Rolling
13 - 1/3 cup granulated sugar
# Directions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt until evenly combined.
03 - In a large bowl, whisk melted unsalted butter, dark brown sugar, and molasses until smooth. Add egg and vanilla extract, whisking thoroughly to incorporate.
04 - Gradually fold dry ingredients into wet mixture using a spatula until just combined; avoid overmixing to maintain cookie softness.
05 - Scoop dough by rounded tablespoons, roll each ball in granulated sugar to coat, and place on prepared baking sheets spaced approximately 2 inches apart.
06 - Bake in preheated oven for 9 to 11 minutes until cookies are puffed, edges set, and centers remain soft.
07 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, ensuring a gooey center.
