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Chewy Cholaca-Gingerbread Cookies
Servings
Ingredients
  • 7 oz sweetened cholaca wafers
  • 1 1/2 cups All-Purpose Flour plus 1 tbsp
  • 1 1/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tbsp unsweetened cholaca liquid
  • 8 tbsp unsalted butter
  • 1 tbsp freshly grated ginger
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup unsulfured molasses
  • 1 tsp baking soda
  • 1/4 cup Granulated Sugar
Servings
Ingredients
  • 7 oz sweetened cholaca wafers
  • 1 1/2 cups All-Purpose Flour plus 1 tbsp
  • 1 1/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tbsp unsweetened cholaca liquid
  • 8 tbsp unsalted butter
  • 1 tbsp freshly grated ginger
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup unsulfured molasses
  • 1 tsp baking soda
  • 1/4 cup Granulated Sugar
Instructions
  1. Line two baking sheets with parchment. Chop Cholaca wafers into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in cholaca liquid; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
  5. Decorate with frosting (optional) Enjoy!
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