Chocolate Ginger Cookies
2 1/2 C flour
1/2 C dutch process cocoa powder
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
12 Tb butter, softened
3/4 C dark brown sugar
1/2 C dark, unsulfured molasses
1 Tb grated peeled fresh ginger
sugar for sprinkling
Oven to 325. Line two baking sheets with parchment.
Whisk together first group.
Cream butter and brown sugar until pale and fluffy, about 4 minutes. Add egg, molasses, and grated ginger until just combined.
Halve dough, flatten into two disks. Wrap in plastic and refrigerate 1 hour.
Move to floured surface, roll to 1/4" thick. Cut with cookie cutters (fall leaves!) Place on sheets 1" apart and refrigerate about 20 minutes or until firm.
Score designs with knife (leaf veins, etc., sprinkle with sugar, bake 11-13 minutes. Cool on rack.