|ginger cocoa crisps|
20 years ago brit got off the school bus with a baggie of cookies and an illustrated recipe. she was really excited to tell me how they had made cookies in class and colored a picture of the finished cookie on the recipe. she wanted to show me how to make them...so we made them together that year...and every year at Christmas......sappy and sentimental...yes but these are some awesome cookies!!!! *and perfect for little hands to help with...... chocolaty with just the right kick of ginger.
recipe after the jump
3/4 cup butter softened 1/4 cup molasses
1 cup sugar 1 egg
2 cups flour 1/4 cup cocoa (unsweetened)
1 1/2 teaspoons baking soda 2 1/2 teaspoons ground ginger
1/2 teaspoon salt 1/4 cup sugar (for rolling)
cream butter, gradually add 1 cup sugar, beating at medium speed with mixer until light and fluffy. add egg and beat well, then stir in molasses. in a separate bowl sift together flour, cocoa, baking soda, ginger and salt. add flour mixture to the creamed mixture, stirring well. shape dough into 1 inch balls by rolling between your palms. place the 1/4 cup of sugar on a plate and roll each dough ball around in the sugar.
the stuff and the recipe complete with illustration circa britany 2nd grade
place on a lightly greased cookie sheet. bake at 350 for 10-12 minutes. cool cookies completely on wire racks. makes about 4 dozen cookies.
*note: if you like your cookies firm and snappy like a traditional ginger snap cook them a few minutes longer ...if you like crisp on the outside and a little chewy on the inside that happens around 12 minutes. they look so nice with the little cracks and sugary outside...these are a winner!