Chewy Gingerbread Cookies


3 C + 2 T all purpose flour
2 T unsweetened cocoa powder
2 1/2 t ground ginger
2 t ground cinnamon
1/2 t ground cloves
1/4 t ground nutmeg
2 t baking soda

1 C (2 sticks) salted butter
1 C  packed dark brown sugar
2 T finely grated, peeled fresh ginger
1/2 C molasses
(I’m contemplating adding 3-4 T finely chopped crystallized ginger)

1/3 C granulated sugar


Sift together the flour, cocoa, spices and baking soda into a med bowl. Mix well.

Put butter, brown sugar, gingers into a mixing bowl. Using a mixer with a whisk attachment, beat on med speed till fluffy.

Beat in molasses.

Gradually beat in flour mixture.

Shape dough into a disk, wrap in plastic wrap, refrigerate at least 2 hours, or overnight. Can also be frozen for future baking.

Preheat oven to 325 deg.

Shape dough into 1 1/2 ” balls, roll in granulated sugar  and space 2″ apart on parchment lined baking sheets.

Bake  until surfaces crack slightly, 10-12 min. Let cool on sheets 5 mins.
Transfer to wire racks and let cool completely.

Make about 30.

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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