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Posts for November 28th 2010
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 ginger, fresh, peeled, and finely grated
1/2 cup unsulfured molasses
2 tablespoons baking soda, dissolved in 1 tablespoon boiling water
1/3 cup granulated sugar
- In a medium bowl, sift together flour, cocoa powder, and spices.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and grated ginger on medium speed until fluffy. Beat in molasses. Beat in flour mixture in batches, alternating with the baking soda mixture.
- Shape dough into a log, and wrap in wax paper. Refrigerate until firm, about 2 hours (or wrap in plastic and refrigerate overnight).
- Preheat oven to 325ºF. Line two baking sheets with parchment paper or nonstick silicone baking sheets, like Silpat. Slice dough into 1/4-inch slices. Dip one side of cookie in granulated sugar. Place, sugar-side exposed, onto the baking sheets, spacing each cookie 2 inches apart. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to wire racks to cool completely. Store cookies in an airtight container for up to 3 days.
- Desserts, Cookies
- North American
- 30 cookies
- Cook Time
- 2 hours 30 minutes