Chewy Gingerbread Cookies
Ingredients
Makes 30.
- 3 cups plus 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 2 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed dark-brown sugar
- 2 tablespoons finely grated, peeled fresh ginger
- 1/2 cup unsulfured molasses
- 2 tablespoons baking soda, dissolved in 1 tablespoon boiling water
- 1/3 cup granulated sugar
Directions
- 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 1/2-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. Cookies can be stored in an airtight container up to 3 days.
First published