Chocolate Ginger Snaps

These were a huge hit with my hubby and our Christmas guests we had over.The picture is a little blurry (sorry ) Hubs got me a new camera and still had to adjust settings etc.



Ingredients:
2 sticks of butter softened
1 Cup packed light brown sugar
1/4 Cup molasses
1 egg
1 3/4 Cup all purpose flour
1/2 Cup cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon Cinnamon
1/2 teaspoon ground ginger
1 cup of sugar to roll cookies in

Directions:
1. Preheat oven to 350 degrees F. In stand mixer, beat butter and sugar until light and fluffy. Slowly add in molasses and egg until well combined.

2. In a separate mixing bowl mix the flour, cocoa powder, baking soda, salt and cinnamon. Slowly add to wet ingredients, beat on low until just combined.

3. With a medium cookie scoop, scoop dough and roll into sugar then place onto silpat or parchment lined baking sheet. Press each cookie with the palm of your hand to about 1/2 inch thick. Bake cookies for 9-11 minutes or until cooked through. Remove and let cool for 5 minutes then transfer to cooling rack. Now, time to eat!

READ ME: Put dough in the fridge for 5 mins or so. I promise you it will be much easier to handle & won't stick to your hand so much when forming the balls to roll in the sugar Or take a small glob put it in the sugar and then roll it into a bowl and then roll in sugar again. Those options both make it easier to roll into small balls.