I love these cookies, especially during this holiday time. They are ginger cookies with just a hint of chocolate that cuts the taste of the sharp ginger ever so slightly.
I usually make them in the shape of turkeys and outline them with royal icing. When Christmas comes, the dough is transformed into snowflakes or gingerbread men and women. They freeze well and can be made at least a month in advance. If you do not want to ice with royal icing simply dust with granulated sugar before baking.
Ginger Cookies
4-cups all purpose flour
1-Tablespoon unsweetened
cocoa powder
1-Tablespoon ground ginger
2-teaspoons each cloves AND ground
cinnamon
3/4-teaspoon baking soda
1/2-teaspoon salt
2-sticks butter
1-cup sugar
1-large egg
1/2-cup molasses
In a large bowl whisk all the dry ingredients together. This is an important step to be sure all the spices are incorporated properly. In another large bowl with an electric mixer beat butter and sugar together until light and fluffy. Add egg and molasses, beat to incorporate.
On low speed, gradually add dry ingredients. You may have to finish the batter by hand. Cut the dough in thirds, flatten into disks and refrigerate at least 2 hours or overnight. Preheat oven to 350º, roll the dough to about 1/4-inch on a lightly floured surface, cut into desired shapes, and transfer to ungreased cookie sheets and bake about 10 minutes. Cool on wire rack.
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ENJOY!
