My Favorite Molasses Spice Cookies (adapted from Fork Knife Swoon)
2 1/2 cups all-purpose flour
1 Tb cocoa powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
2 1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cups (1-1/2 sticks) unsalted butter, softened
1 cup dark brown sugar
1/4 cup molasses
1 tsp vanilla
1 large egg
1/2 cup granulated sugar for rolling
Whisk the flour, cocoa powder, baking soda, spices, and salt together in a medium bowl and set aside
Cream the sugars and butter together until fluffy. Add the egg, vanilla, and molasses and beat until combined, scraping down the sides of the bowl at least once.
Turn your mixer speed down to low and start adding the dry ingredients, about a half a cup at a time, waiting until fully combined after each addition. This will help you not end up with a handful of dry crumbly bits at the bottom of your bowl. Let the dough chill in the refrigerator for at least an hour, but if you're patient enough, it's best chilled overnight.
Once chilled, preheat your oven to 375 degrees. take your dough out and roll into 1-1 1/2 inch balls. Rolls the balls of dough in sugar then place them on lined/greased cookie sheet, and bake for 8-10 minutes. When the cookies come out they should look puffed and rounded, and will settle a bit and show those pretty little cracks. They may look a bit raw, but you want them that way so they'll stay soft!
Remove from the oven and set your pan on a cooling rack. Let cool on the pan at least 5 minutes, if you try to remove them straight out of the oven they'll be too soft! You can let them cool completely on the pan, or transfer them to the cooling rack after they've set a bit. Store in an airtight container.