Ingredients

• 1 3/4 cup flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 3/4 teaspoon cloves
• 3/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 cup Tillamook Butter, softened
• 1/2 cup shortening
• 3/4 cup brown sugar
• 1/2 cup white granulated sugar
• 1/4 cup molasses
• 1 egg plus 1 egg white
• 2 teaspoon pure LaGrima Vanilla extract
• 2/3 cup sugar
• 1 tablespoon cinnamon
• 1 tablespoon cocoa

Instructions

• 1. In a medium bowl, combine flour, 1/2 cup cocoa, baking powder, baking soda, salt, ginger, cloves, nutmeg, and 1 teaspoon cinnamon.
• 2. In a stand mixer, beat butter and shortening until smooth. Add brown sugar and 1/2 cup granulated sugar. Whip until smooth and fluffy. Stir in molasses and the eggs and vanilla.
• 3. Slowly stir in the dry ingredients. Blend until smooth.
• 4. Refrigerate dough for 1 to 2 hours
• 5. Preheat oven to 375F. In a medium bowl, stir together 2/3 cup sugar, 1 tablespoon cinnamon and 1 tablespoon cocoa.
• 6. Form dough into small balls (the size of one tablespoon) or large balls (the size of 2 1/2 or 3 tablespoons). Roll in sugar mixture.
• 7. Place balls on a greased cookie sheet. If you would like crispy ginger snap like cookies, flatten the balls with a sugared glass until thin, about 1/4 inch thick. If you would like chewy and soft spice cookies, leave as balls and do not flatten.
• 8. Bake small cookies for 9-12 minutes and large cookies for 15 to 20 minutes, depending on how chewy or crispy you want them. Let cool on baking sheet 3 to 5 minutes and then cool on a rack.
• 9. Meanwhile, make the gingerbread caramel filling. Use this as an icing topping or as a filling sandwiched between two cookies: For the gingerbread caramel filling, heat the following ingredients over medium heat until bubbling: 2 Tablespoons butter, tiny dash of salt, 2 Tablespoons molasses, 8 Tablespoons sugar, 6 Tablespoons half and half. Cook for 6 to 9 minutes until caramel is thickened, keep in mind it will thicken a bit when it cools. Remove from heat and stir in 1/4 teaspoon vanilla extract, 1/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves. Allow it to cool. Sandwich caramel between two cookies or spread over a cookie as a topping. Eat up!