Cocoa Ginger Crisps

I love ginger snaps, 

hubby hates ginger. 

I love chocolate, 

hubby loves chocolate (although not as much)

And I still have this wonderful cookbook

Hershey's 100th Anniversary


This is a great one for making the dough ahead of time then refrigerate or freeze it until ready to bake. Nothing is better than warm cookies fresh out of the oven!



Cocoa Ginger Crisps
Not overpowering, simple with just the slight hint of ginger, hubby didn't even notice till I told him.

1 cup (2 sticks) butter or margarine, softened
1 1/3 cups sugar, divided
1 egg
1/4 cup light corn syrup
2 cups all- purpose flour
6 tablespoons plus 1 1/4 teaspoons Hershey's Cocoa, divided
2 teaspoons baking soda
1/4 teaspoon ground ginger
1/4 teaspoon salt

In large mixer bowl, beat butter, 1 cup sugar and egg until light and fluffy. Add corn syrup; beat until well blended. Stir together flour, 6 tablespoons cocoa, baking soda, ginger and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.

I will usually remove the dough from the bowl and wrap in waxed paper. If I'm freezing the dough I will then place the wrapped dough in a freezer bag with a label and make sure to date it. As a rule I don't keep cookie dough in the freezer for more than a month. 

Heat oven to 350 degrees. In a shallow bowl, stir together remaining 1/3 cup sugar and 1 1/4 teaspoon cocoa. Shape dough into 1 inch balls; roll in sugar-cocoa mixture to coat.

The wax paper also makes a nice work surface when time to roll up your balls. I cut slices off the dough, then roll, keeps my cookies fairly even in size.

Place about 2 inches apart on ungreased cookie sheet. Bake 10-12 minutes or until cookies flatten. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.