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Chocolate-Ginger Cookies

Crisp, sugar-dusted leaves and acorns celebrate the fall season.

  • yield: Makes 4 dozen

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Ingredients

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup Dutch-process cocoa powder
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup packed dark-brown sugar
  • 1 large egg
  • 1/2 cup dark unsulfured molasses
  • 1 tablespoon grated peeled fresh ginger
  • Sanding sugar, for sprinkling

Directions

  1. Step 1

    Preheat oven to 325 degrees. Line two baking sheets with parchment paper; set aside. Whisk together flour, cocoa, spices, salt, baking powder, and baking soda.

  2. Step 2

    Cream butter and brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 4 minutes. Add egg, molasses, and grated ginger; mix until combined. Add flour mixture; mix on low speed until just combined.

  3. Step 3

    Halve dough; flatten into two disks. Wrap in plastic wrap; refrigerate 1 hour. Transfer disks, one at a time, to a lightly floured surface; roll out to 1/4 inch thick. (If dough gets soft, freeze until firm.) Use 3-inch acorn or leaf cookie cutters to make shapes; place 1 inch apart on sheets. Refrigerate until firm, about 20 minutes.

  4. Step 4

    Score designs with a knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until cookies are firm, 11 to 13 minutes. Let cool on a wire rack.

Source
Martha Stewart Living, November Winter 2004

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Reviews (19)

  • 2 Jan, 2014

    Though these held their shape beautifully, I found them a little bland.

  • 2 Nov, 2011

    Please start putting all nutritional information with recipes.

  • 6 Dec, 2010

    I made these on Saturday and they turned out great! After chilling the dough for an hour, I rolled it out and let it soften a bit. I cut out the shapes and put them on the cookie sheet and tossed the cookie sheet in the fridge for twenty minutes, pre-heating the oven in the meantime. I was worried about having to keep the dough chilled at all times, but it didn't seem to make a huge difference. They are still nice and soft two days later and my colleagues are loving them!

  • 24 Sep, 2010

    Tylersmom...I too am getting tired of the directions to preheat the oven when
    there are directions to chill or freeeze the dough for 30 to 60 minutes while
    the oven is on and wasting energy. Sure wish the staff would notice
    the comments that appear often.....Mykele

  • 24 Sep, 2010

    What kind of goof ball would think they really meant for you to preheat the oven before chilling the dough. Come on.

  • 6 Oct, 2008

    It has been my experience that it is better to actually bake the cookies and freeze the cookies than to freeze the dough.
    Some cut-out cookies actually taste better after thawing from the freezing process!
    Several years ago I made 'from scratch' cakes for a wedding - - - one cake on each table! I know how much work it can be. I froze the cakes and frosted later.
    Good luck to you!

  • 2 Oct, 2008

    is it possible to freeze the dough a few days in advance and then take out and roll out cut out etc? I am having a fall wedding next weekend and am using these as favors but need a lot of them... freezing the dough would make my life alot easier!

  • 2 Oct, 2008

    is it possible to freeze the dough a few days in advance and then take out and roll out cut out etc? I am having a fall wedding next weekend and am using these as favors but need a lot of them... freezing the dough would make my life alot easier!

  • 21 Sep, 2008

    I made these today, and they are very good. I will freeze the dough next time, it is very soft.

  • 18 Sep, 2008

    I have fall cookie cutters, but I did see the maple leaf cutter at my local Walmart. Also fall cookie cutters abound on ebay, for very little. I saw all kinds of leaves, a squirrel, just about any shape for fall in sets for very reasonable prices.

  • 18 Sep, 2008

    I have fall cookie cutters, but I did see the maple leaf cutter at my local Walmart. Also fall cookie cutters abound on ebay, for very little. I saw all kinds of leaves, a squirrel, just about any shape for fall in sets for very reasonable prices.

  • 18 Sep, 2008

    I made these today, and my family enjoyed them. I did not have fresh ginger, so I just added a little more ginger spice. These are a soft cookie, so I think with careful packing they should travel well.

  • 18 Sep, 2008

    Where will i find leaf and acorn cutters, i have never found then in Ontario, or is there an online resource?

  • 18 Sep, 2008

    Does anyone know if these cookies would travel well? I'd love to send some in a care package to my grandmother (her two favorite foods are chocolate and ginger!) but don't want her to open up a box of cookie crumbs!

  • 18 Sep, 2008

    Tinkersdamn ~ yes, black treacle is the alternative we have to molasses here in the UK, so it should work perfectly well. I'm planning on giving these a whirl soon too.

  • 18 Sep, 2008

    Does anyone know if this would work with black treacle? I can't find molasses in the UK.

  • 18 Sep, 2008

    Does anyone know if this would work with black treacle? I can't find molasses in the UK.

  • 18 Sep, 2008

    No doubt, Mirianthe, I thought the same thing! That's just silly!

  • 18 Sep, 2008

    I would not preheat the oven until I put the dough disks into the refrigerator. Energy efficient! But this reads like a really delicious recipe. Thanks!