Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 7 tablespoons cocoa powder - divided use

  3. 2 teaspoons baking soda

  4. 2 teaspoons ground ginger - divided use

  5. 1/4 teaspoon salt

  6. 1 1/3 cups sugar - divided use

  7. 1 cup (two sticks) butter, softened

  8. 1/4 cup light corn syrup

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl, combine flour, 6 tablespoons cocoa powder, baking soda, 1 teaspoon ginger and salt; set aside. In a small bowl combine 1/3 cup sugar, 1 tablespoon cocoa, and 1 teaspoon ginger; set aside.

  2. With an electric mixer, cream together butter and 1 cup sugar until fluffy. Add corn syrup and blend until combined. Gradually add flour mixture; mix well.

  3. Shape dough into 1-inch balls; roll in sugar mixture. Place dough 2 inches apart on baking sheets. Bake for 12 minutes until cookies are firm and tops have slight cracks. Cool on baking sheet two to three minutes; remove cookies to a cooling rack and cool completely. Store in an airtight container at room temperature for up to one week.


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