Ingredients:
Makes 24 cookies

1-1/2 cups flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking soda

1/4 cup cocoa powder

8 tablespoons butter

2 teaspoons grated fresh ginger, or 1 teaspoon ground

1/2 cup Grandmas Original Molasses

4 tablespoons sugar, divided 6 ounces chocolate chips 1/2 cup chopped nuts (optional) 1/4 cup crushed peppermint candy canes

Instructions:
Sift flour, cinnamon, nutmeg, baking soda and cocoa together. Set aside. Cream butter and ginger until light. Stir in molasses and 2 tablespoons sugar. Gradually add flour mixture into butter mixture. Stir in chocolate chips and nuts.

Wrap dough in plastic and refrigerate for at least 1 hour. Heat oven to 325 degrees. Roll 1 tablespoon dough into ball with palms and flatten into disks. Dip in crushed candy canes and remaining 2 tablespoons sugar.

Place 2 inches apart on baking sheet. Bake for 15 minutes. Cool.