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["Whisk together flour, cocoa, baking powder, spices, and salt.", "In work bowl of a stand mixer outfitted with flat beater blade, beat butter and both sugars on medium speed until very light and fluffy, at least 5 minutes.", "Scrape down bowl and beater with rubber spatula.", "Add egg and vanilla and beat on medium until incorporated.", "Turn speed down to low and add flour mixture a spoonful at a time.", "Mix just until combined.", "Divide dough in two equal pieces.", "Form each piece into a log 1-1/2"" across.", "Wrap tightly in plastic wrap and refrigerate at least 2 hours, or up to 3 days.", "(You can freeze up to 1 month - just thaw in refrigerator overnight before continuing.", ").", "Preheat oven to 350F and place racks in upper middle and lower middle positions.", "Slice logs 1/4"" thick.", "Place discs 1/2"" apart on 2 baking sheets - you should get about 20 cookies on each sheet.", "Bake 6 minutes.", "Rotate each sheet back-to-front, and swap racks top-to-bottom.", "Bake another 6-7 minutes, until edges are firm but centers are still soft.", "Place sheets on wire racks and cool 5 minutes, then transfer cookies to racks to cool complete.", "Store in an airtight container at room temperature, up to 3 days."]
