Ingredients

• ½ cup Unsalted Butter room temperature (115 g)
• 1 cup Cane Sugar divided (220 g)
• ¾ cup Brown Sugar packed (150 g)
• 1 Egg (50 g)
• ½ cup Dark Molasses (160 g)
• 2 ½ cups Gluten Free 1-to-1 Baking Flour (370 g)
• ¼ cup Cocoa Powder (25 g)
• 1 Tbsp Ground Ginger
• 1 ½ tsp Ground Cinnamon
• ¼ tsp Ground Nutmeg
• 2 tsp Baking Powder (8 g)
• 1 tsp Baking Soda (4 g)
• ¼ tsp Kosher Salt

Instructions

1. Preheat the oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together butter, ¾ cup cane sugar and brown sugar until lightened in color, about 2 minutes. Beat in egg and molasses.
3. In a separate bowl, whisk together flour, cocoa, spices and remaining dry ingredients.
4. Add dry ingredients to butter mixture and mix until fully incorporated. Refrigerate for at least 30 minutes, until dough is firm and scoopable.
5. Using a cookie scoop, portion dough into 1 ½-tablespoon balls and roll in remaining ¼ cup cane sugar. Place on baking sheet and bake for 12-14 minutes. Cookies will puff and crackle around the edges. Let cool on baking sheet for 3 minutes before transferring to a wire rack to cool completely.