Thursday, November 10, 2011
Chocolate-Ginger Fall Cookies
I have had these cookies on my very long "to bake" list for at least a year, and was so happy to finally make them. It was kind of nice to have a "decorated" cookie without whipping up a batch of icing.
No sugar overload (Is there such a thing?) here, just chewy, chocolatey-ginger goodness!
This is a Martha Stewart recipe, which was described as crisp, but mine turned out as a soft cookie, which I prefer.
We really enjoyed these cookies, and I'm sure you will too!
The chocolate/ginger combination was just right, and perfect for fall!
Adapted from Martha Stewart
2 1/2 cups all-purpose flour, plus more for dusting
1/2 cup Dutch-process cocoa powder
3/4 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 brown sugar
1 large egg
1/2 cup dark unsulfured molasses
Sanding sugar, for sprinkling
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.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; mix until combined. Add flour mixture; mix on low speed until just combined.
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 cookie cutters to make shapes; place 1 inch apart on sheets. Refrigerate until firm, about 20 minutes.
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.
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