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Chewy Gingerbread Cookies

Martha Stewart Living, October 2006

Sift together flour, cocoa powder, and spices into a medium bowl. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.
Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).
Preheat oven to 325 degrees. Shape dough into 1 1/2-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.
Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and let cool completely.

KR1122

19 Nov, 2011
It's not a typo, they should be 1 to 1 and 1/2 inches each. Great cookies!
sonofstimpy

27 Jan, 2009
Yes it is a typo. Should state:
1" to 2" balls.
Karabear26

23 Jan, 2009
i rolled them into 1" balls and got about 40 bite-size cookies (baked only 10 min). i liked this size but wouldn't go any smaller. the chewy texture is *great*.
franny24

3 Jan, 2009
This was the first time I made gingerbread cookies, my family and friends loved them. The first batch i made i found that 2 tablespoons baking soda was to much so the next time, i only did 1 tablespoons baking soda and i loved them :)
shfolke

21 Dec, 2008
Do you really roll them into 1/2" balls, or is this a typo? Shouldn't they be larger?