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 these spicy cookies 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 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|
|1/3 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.