Ginger Spice Cookies

Submitted by Chef mariajane

"An exceptional cookie that everyone can enjoy - so tasty with a good cup of coffee!!"

 

• Ready In: 15mins
• Ingredients: 14
• Yields: 36 cookies

ingredients

• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 1⁄4 teaspoons ground ginger
• 3⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground allspice
• 1⁄8 teaspoon fresh ground pepper
• 1⁄4 teaspoon kosher salt
• 8 tablespoons unsalted butter, softened
• 1⁄2 cup light brown sugar
• 1⁄3 cup pureed candied ginger
• 1 large egg
• 1⁄2 cup honey
• confectioners' sugar, for dusting

directions

1. In a bowl, sift together the flour, cocoa, baking powder, spices, pepper and salt.
2. In a second bowl, using a hand-held mixer, cream the butter and brown sugar. Add the puréed candied ginger and the egg; mix until smooth.
3. Add half the flour mixture to make a soft dough. Then mix in the honey and follow with the remaining flour mixture. The dough will be very soft. Dampen your fingers to prevent them from sticking while you work. Divide the dough into 3 rectangular pieces; lightly dust each piece of dough with flour and press between 2 sheets of plastic wrap. Refrigerate until well chilled, at least a couple of hours or overnight.
4. Preheat oven to 350°F.
5. Using a rolling pin, roll each piece of dough between the sheets of plastic wrap until it is about 1/4 -inch thick. If the dough gets very soft, which it can, return it to the refrigerator for 10-15 minutes before cutting. Lightly dust a clean work space with flour, peel off the top sheet of plastic, and invert the dough onto the work space. Then peel off the other piece of plastic. Make sure the dough is not sticking to the counter before cutting it into cookies. Cut the dough into 2-inch stars, circles, or other medium-size cookies.
6. Line 2 cookie sheets with parchment or dust with flour. Transfer the cookies with a spatula to the sheets. Bake the cookies for 15 minutes, or until the edges are lightly browned. Cool the cookies on a rack. When the cookies are cool, dust them with confectioners' sugar. Store in a well sealed container,.