1 stick or 1/2 c unsalted butter
1 T freshly grated ginger or from the tube
1 1/2 c flour
1/2 c cocoa powder
2 t baking soda
1 t cinnamon
1 t ground ginger
1 t kosher salt
1/3 c sugar
1/2 c molasses
1 large egg
Heat oven to 350. Line baking sheets with parchment.
Melt butter. Add fresh ginger. Let stand a few minutes while you prepare the dough.
In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
In a medium bowl whisk sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, until no dry spots remain.
At this point you may need to chill your dough. (I did.) When mixture is able, roll small balls of dough, about the size of a quarter.) Roll the balls in sanding sugar and place on prepared baking sheets.
Bake until just puffed and baked through about 6-8 minutes. Cool before eating!
Store for few days wrapped tightly at room temperature.
Thanks New York Times.
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