Chewy Gingerbread Cookies

Note:    Baking these chewy gingerbread cookies will definitely get you in the mood for the upcoming holidays.    The problem will be resisting eating all of their warm chewy goodness as they come out  of the oven.    Maybe you should double the batch so that you can eat some and put some into the freezer.  After all, isn't that what we are supposed to be doing?   Baking so we can enjoy the holidays?

Chewy Gingerbread Cookies

Ingredients
3 cups all purpose flour
3 Tbsp unsweetened cocoa
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
3/4 tsp salt
1 cup unsalted butter, room temperature
1 cup dark brown sugar, packed
1/2 cup unsulphured molasses
2 Tbsp baking soda dissolved in 1 Tbsp of boiling water
1/3 cup sugar

Directions
Sift flour, cocoa and spices into large bowl.  In bowl of electric mixer (with whisk attachment), add butter and brown sugar. Beat until fluffy.  Slowly add in molasses, and continue to beat until incorporated.  In batches, beat in flour, alternating with baking soda/water mix.  Shape dough into large disk, wrap in plastic and refrigerate for a minimum of 2 hours.  Preheat oven to 325°F.  Shape dough into small balls (1/2″ to 1″). Place 2 inches apart on baking sheet lined in parchment paper.   Refrigerate 10-15 minutes.  Roll balls in 1/4 cup sugar, flatten with palms slightly and bake for 12-15 minutes.  Let cool for a few minutes on cookie sheet, then transfer to cooling rack. Cool completely before eating.