All you need to shape this dead simple dough are your hands (and maybe a helper or two). Decidedly more “grown up” in flavor — both the molasses and cocoa give bitter notes that play off the spiciness of the fresh ginger — the cookies are tiny in size by design to complement their intensity. For rolling, any coarse decorative sugar works, as would Demerara or an unrefined sugar.
- Serves: 40 persons
- ½cup/115 grams unsalted butter (1 stick)
- 1tablespoon freshly grated ginger (optional)
- 1 ½cups/190 grams all-purpose flour
- ½cup/45 grams cocoa powder
- 2teaspoons baking soda
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- 1teaspoon kosher salt
- ⅓cup/65 grams granulated sugar
- ½cup/120 milliliters molasses
- 1large egg
- Sanding, Demerara or granulated sugar, for decoration
Step 1Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Step 2Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
Step 3In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
Step 4In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
Step 5Using your hands, roll small balls of dough about the size of a quarter (dough will be soft — if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
Step 6Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.