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| Make 40 Source: Martha Stewart |
Ingredients:
3 cups all-purpose flour
2½ tsp ground gingers
2 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground nutmeg
1 cup unsalted butter ~ softened
1 cup brown sugar
2 tbsp finely grated fresh ginger
½ cup unsulfured molasses
2 tsp baking soda ~ 1 tbsp boiling water
¼ cup granulated sugar
Directions:
- Sift together flour, cocoa powder, and spices into a medium bowl. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.
- Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).
- Preheat oven to 325 deg C. Shape dough into 1 ½ inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.
- Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks, and let cool completely. Cookies can be stored in an airtight container up to 3 days.
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