Chocolate Gingerbread Cookies
2 1/2 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter, softened (I used margarine)
3/4 cup packed dark-brown sugar
1 large egg
1/2 cup dark unsulfured molasses
1 tablespoon grated peeled fresh ginger (I also didn't have any fresh ginger, so I just used 1/2 a teaspoon of ground ginger.)
Line two baking sheets with parchment paper; set aside. Whisk together flour, cocoa, spices, salt, baking powder, and baking soda. Cream butter and brown sugar on medium speed in the bowl of an electric mixer until pale and fluffy, about 4 minutes. Add egg, molasses, and (the first 1/2 teaspoon of ground) grated ginger; mix until combined. Add flour mixture; mix on low speed until just combined. Halve dough; flatten into two disks. Wrap in plastic wrap; refrigerate 1 hour. Transfer disks, one at a time, to a lightly floured surface; roll out to 1/4 inch thick. Use cookie cutters to make shapes; place 1 inch apart on sheets. Refrigerate until firm, about 20 minutes. Preheat your oven to 325 degrees. Bake for approximately 6-8 minutes (that's with my crazy oven, so adjust your times accordingly). Wait ti they're cool and then decorate them with a little tube of icing.
ALSO: Beware the Cake-mate tube icing they sell in Wal-mart! IT DOESN'T COME WITH A TIP! Luckily Kaitlin had some Pampered Chef icing tips which I taped to the tube. If you don't have those you're screwed with the decorating. Get something with a tip.
