INGREDIENTS

• Cocoa Ginger Cookies
• • ¾ cup butter, softened
• • ½ cup granulated sugar
• • ½ cup dark brown sugar
• • ¼ cup molasses
• • 1 egg
• • 2 tsp vanilla
• • 2 cups all purpose flour
• • 2 Tbsp cocoa powder
• • 2 tsp baking soda
• • 1 tsp cinnamon
• • 1 tsp ginger
• • ¼ tsp nutmeg
• • ⅛ tsp cloves
• • ½ cup granulated sugar (for rolling)
• Matcha Buttercream
• • ¾ cup butter, softened
• • 2 ½ cups icing sugar
• • 2 tsp vanilla
• • 1 Tbsp Matcha powder

DIRECTIONS

• Cocoa Ginger Cookies
• 1. Preheat your oven to 350 degrees (convection if possible) and line 2 cookie sheets with parchment paper; Set aside.
• 2. In a large bowl, beat together butter, granulated sugar and brown sugar with an electric mixer until pale and fluffy. Beat in eggs, molasses and vanilla until just combined.
• 3. In a separate bowl, whisk together flour, cocoa powder, baking soda, ginger, nutmeg, cinnamon, cloves and salt. add in three stages to wet ingredients beating on low until well combined.
• 4. Spoon 1 Tbsp of dough out onto prepared baking sheets, fitting 12 to a sheet. Roll dough balls in granulated sugar to completely coat and set back on the baking sheet.
• 5. Bake in preheated oven for 9-11 minutes or until tops are crackly, edges are golden and beginning to firm to the touch. Remove from oven and allow to cool for at least 10 minutes before serving.
• Matcha Buttercream
• 1. In a medium bowl, cream the butter with an electric mixer until fluffy. Add in the icing sugar ½ cup at a time, beating well after each addition. Add in vanilla and beat until pale and fluffy – about 2 minutes. Add in the Matcha powder and beat for an additional minute until completely incorporated.
• 2. Once the cookies have cooled completely spread the buttercream onto the bottom of one cookie and top with another cookie. Repeat the process until all cookies are filled.