In contrast to our crunchy Ginger Crinkle Cookies, these cookies are softer and more cake-like in texture. They have a very rich, intense flavor from the combination of both fresh and ground ginger. Serve as an accompaniment to lemon mousse or fruit salad, or enjoy them on their own with a glass of milk. Bet you can't eat just one!
1/2 cup unsalted butter (1 stick), softened
1/2 cup dark brown sugar, packed
1 large egg
1/4 cup molasses
1 heaping tablespoon finely grated and peeled fresh ginger
2 cups whole wheat pastry flour or unbleached all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup granulated sugar for rolling cookies
Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Butter 2 cookie sheets or line with parchment paper, and set aside.
Place the butter and sugar in the bowl of a mixer and beat vigorously to combine. Add the egg, molasses, and fresh ginger, and beat again until smooth.
In another bowl combine the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, and salt, and whisk to blend. Add the dry mixture to the mixing bowl and mix on low speed to combine.
Spread the 1/3 cup granulated sugar on a flat plate. Form the dough into 1-inch balls by breaking off pieces and rolling them between your palms. Roll the dough balls in the sugar and then place them on the prepared cookie sheets, spacing them about 2 inches apart. Don't flatten the cookies.
Bake until the cookies are fragrant and the tops crack, 10 to 13 minutes. Cool on the cookie pan for 5 minutes, then transfer to a wire rack and cool completely. Store cookies in an air-tight container.
We don't have any photos for this recipe yet!
We don't have any videos for this recipe yet!
