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1
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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2
Place butter, brown sugar, and granulated sugar in medium bowl. Use hand mixer to beat on medium speed until well-combined, 1 minute. Add egg, molasses, and vanilla extract and continue to beat until smooth, 30 seconds.
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3
Sift flour, cocoa, spices, baking soda, and salt into bowl. Beat on low speed, scraping sides of bowl with rubber spatula as needed, until smooth dough forms.
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4
Divide cookie dough into balls about 2 Tbsp. each and arrange on baking sheets at least 1 inch apart from one another. Transfer sheets to freezer while oven preheats, 10-15 minutes. Alternately, place dough balls on a small baking sheet or large plate to freeze, then transfer to the baking sheets for baking.
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5
Pro tip: If dough is initially too sticky to work with, refrigerate for 10 minutes before dividing into balls. If desired, roll balls of dough lightly in powdered sugar - they will create a nice cracked pattern as they bake!
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6
Preheat oven to 350u00b0F.
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7
Bake cookies on middle rack of oven until puffy and cracked, 15-17 minutes.
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8
Pro tip: If the baking sheets do not both fit on the middle rack, place one on the bottom rack and switch the two sheets halfway through the cook time so the bottom ones do not get too crispy. Keep a close eye on them to make sure nothing burns.
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9
Check to see that cookies are done. Remove from oven or add time as needed.
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10
Allow cookies to rest and firm up on sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.
