Cocoa Ginger Crisps

Cocoa Ginger Crisps-the flavor combination will amaze you!

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 Cookbook

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!

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

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Cocoa Ginger Crisps

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Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.

Notes

recipe source ChocolateChocolateandmore.com

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