½ cup/115 grams unsalted butter (1
1 tablespoon freshly grated ginger –little less
1 ½ cups/190 grams all-purpose flour
½ cup/45 grams cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon kosher salt
⅓ cup/65 grams granulated sugar
½ cup/120 milliliters molasses
1 large egg
Sanding, Demerara sugar for decoration
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Melt 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
In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon,
ground ginger and salt.
In 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.
Using 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.
Bake until just puffed and baked through, 6 to 8 minutes. Let cool
completely before eating.