Soft and Chewy Chocolate Ginger Christmas Cookies
Christmas is less than two weeks away and I am NOT prepared in any way, shape or form! Between parties and Christmas concerts and sick kids there just doesn’t seem to be enough time to get everything done but I am making time for COOKIES!
The original recipe for these cookies comes from a Better Homes and Gardens cookie magazine that I’ve had kicking around for years. The biggest things I changed were butter instead of shortening, I cut back the flour and added cocoa and I also used honey instead of molasses. These cookies are soft and chewy and delicious! They would also be great with a little bit of chopped crystalized ginger or dark chocolate chunks!
Chocolate Ginger Cookies (makes a TON of cookies)
- 4 cups all purpose flour
- 1/2 cup cocoa powder
- 4 tsp ground ginger
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups unsalted butter, room temp.
- 2 cups granulated sugar
- 2 eggs
- 1/2 cup honey
- 3/4 cups granulated sugar (for rolling) coarse sugar would be even better!
Preheat oven to 350 degrees
Sift together the flour, cocoa, ginger and cinnamon and baking soda and salt. Set aside.
In a large bowl, beat the butter until light and fluffy. Add the sugar and beat until well combined (2-3 minutes) Beat int he eggs one at a time followed by the honey. Beat the flour mixture in 2 or 3 batches (You may need to use your hands to work in all of the flour)
Roll cookies into 1″ balls and roll in granulated sugar. Place on lined baking sheet and bake for 10 minutes or until cookies flatten slightly and tops start to crackle. Let cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.