Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream together 1 cup of unsalted butter and 1 cup of sugar until light and fluffy.

Add 1 egg, 1 teaspoon of vanilla extract, and ½ cup of molasses. Mix until smooth.

In a separate bowl, whisk together 2 ½ cups of flour, ¾ cup of cocoa powder, 1 teaspoon of baking powder, and a pinch of sea salt, plus spices.

Combine the dry mixture into the wet ingredients until just mixed.

Portion the dough onto the baking sheets, leaving space for spreading.

If desired, sprinkle each cookie with sugar before baking.

Bake for approximately 10 minutes, rotating halfway through.

Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack.

Store in an airtight container at room temperature for 3–5 days.