Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 cup (50 g) Dutch process cocoa powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Wet Ingredients
- 3/4 cup (170 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) dark brown sugar, packed
- 1/3 cup dark molasses, not blackstrap
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For Coating and Ganache
- 1/2 cup granulated sugar, for rolling
- 4 ounces (115 g) chocolate, finely chopped (for ganache)
- 1/3 cup heavy cream (for ganache)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper to prevent sticking and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, salt, ground ginger, cinnamon, and cloves. Set aside.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and dark brown sugar on medium-high speed until the mixture is light, creamy, and fluffy, about 3 minutes. Scrape down the bowl as needed.
- Add Molasses: Add the dark molasses and mix on medium-low speed until combined. Scrape down the bowl again to ensure even mixing.
- Incorporate Egg and Vanilla: Add the large egg and vanilla extract and beat until fully incorporated.
- Combine Wet and Dry Ingredients: Sift the dry ingredient mixture over the wet ingredients in the mixer bowl. Mix on low speed just until the ingredients are incorporated. Some flour streaks are acceptable; do not overmix to keep the dough tender.
- Final Stir: Remove the bowl from the mixer and use a spatula to gently fold and scrape the bottom to ensure everything is combined evenly.
- Shape and Coat Cookies: Place the remaining granulated sugar in a small bowl. Using a 2-ounce cookie scoop, portion out dough. Shape each portion into a smooth round ball with your hands, then dunk the ball into the sugar until fully coated on all sides.
- Arrange on Baking Sheets: Place the sugar-coated cookie dough balls on the prepared baking sheets, spacing them 2 to 3 inches apart to allow for spreading during baking.
- Bake: Bake the cookies on the center rack of the preheated oven for 10-11 minutes. They should puff up and develop cracks on top, with set edges. Avoid overbaking to keep cookies chewy rather than crispy.
- Cool: Remove cookies from the oven and allow them to cool on the baking sheets for 10 minutes. Then, transfer them to a wire rack to cool completely. The cookies will deflate slightly as they cool.
- Optional Sugar Dusting: Dust the tops of cooled cookies with additional granulated sugar if desired for extra sparkle and sweetness.
- Prepare Chocolate Ganache: Place finely chopped chocolate in a medium bowl. In a small saucepan over medium-low heat, warm the heavy cream until it simmers—small bubbles will form along the edges but do not boil.
- Combine Ganache Ingredients: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 4-5 minutes. Then whisk gently until smooth and glossy. Allow the ganache to thicken at room temperature before use.
- Assemble Cookies: Spread or pipe the ganache onto the flat side of one cooled cookie. Sandwich with another cookie to create delicious chocolate ganache-filled gingerbread cookie sandwiches.
Notes
- Do not overmix the dough to maintain soft and chewy cookies.
- Sugar coating before baking helps create a crackled and slightly crisp surface.
- The baking time is critical; watch for cracks and set edges to avoid overbaking.
- Using dark molasses (not blackstrap) enhances flavor without excessive bitterness.
- Room temperature ingredients help with even mixing and better texture.
- Chocolate ganache filling is optional but adds a decadent touch to the cookies.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian