Makes 45 cookies

89 calories per cookie

Ingredient

• 2                1/4 cups all purpse flour
• 1                tsp baking soda
• 1                tsp ground ginger
• 1/2             tsp cinnamon
• 1/4             tsp cloves
• 1/4             tsp salt
• 3/4             cup butter, room tempreture
• 1                cup brown sugar
• 1                egg
• 1/4             cup fancy molasses
• 1                tsp minced fresh ginger
• 1/2             tsp lemon zest
• 4                squares chopped dark chocolate

Instructions

 

1. Stir flour  with baking soda, ground ginger, cinnamon, cloves and salt in a medium bowl until combined.
2. Beat butter with brown sugar in a large bowl using an electric mixer until light and fluffy, about 2 min.
3. Beat in egg, molasses, fresh ginger and zest, scraping down sides of bowl as needed.  Don’t worry if it looks a little curdled.
4. Gradually beat in flour mixture until just combined.
5. Stir in chopped chocolate.
6. Cover bowl with plastic wrap and refrigerate until dough is firm enough to roll, about 20 min.
7. Position oven racks in top and bottom thirds of oven.  Preheat oven to 350 degree F.
8. Lightly spray 2 baking sheets with non stick spray and set aside.
9. Scoop dough and roll into tbsp-sized balls.
10. Coat with granulated sugar.
11. Place on prepared sheets about 2 in apart.
12. Bake switching and rotating sheets halfway through, until cookies are puffed and lightly golden, 10 to 12 min.
13. Remove to a rack to cool completely.
14. Store cookies in an airtight container at room tempreture up to 1week or freeze up to 1 month.
15. Kitchen tip:  prefer a crispy cookie?  Bake an extra 2to 3 min.

I stuck a Bamboo stick before baking and  made a bouquet.