Chocolate Ginger Molasses Cookies

Ingredients

• For the cookies:
• 3 1/4 cups all-purpose flour, plus more for dusting
• 1/2 cup dark unsweetened cocoa powder, like Valrhona
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 tablespoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 5 tablespoons unsalted butter, softened
• 1/3 cup vegetable shortening
• 1/2 cup firmly packed dark brown sugar
• 1 large egg, at room temperature
• 1/2 cup molasses
• 2 ounces bittersweet chocolate, melted and cooled
• For the icing:
• 1 1/4 cups confectioners' sugar
• 1 large egg white
• 1 teaspoon fresh lemon juice

Directions

1. To make the cookies, whisk together the flour, ginger, cocoa powder, cloves, cinnamon, baking powder, baking soda, and salt in a medium bowl. In the bowl of a stand mixer with the paddle attached, mix the softened butter and shortening on medium speed until smooth, about 30 seconds. Beat in the sugar and continue until the mixture turns light and fluffy, about 2 minutes.
2. Add the egg to the dough and beat until it disappears into the mixture. Mix in the molasses, followed by the melted chocolate. Add the dry ingredients in 3 batches, beating after each addition. Split the dough into 3 equal parts. Pat each part into a disk, wrap each disk in plastic wrap, and chill the cookie dough in the refrigerator until firm, about 2 hours.
3. Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. On a work surface dusted lightly with flour, roll 1 disk of dough to 1/4-inch thick. Cut shapes with 4- to 5-inch cookie cutters, then move them to the lined baking sheets. Gather and reroll the scraps, cutting additional cookies from them. Bake for about 7 minutes, switching the pans around halfway through, until the tops no longer look wet. Leave the cookies on the pans for 5 minutes, then move them to wire racks to finish cooling. Do the same with the remaining dough.
4. To make the icing, whisk the confectioners' sugar, egg white, and lemon juice in a medium bowl until completely smooth. Transfer the icing to a piping bag with a small tip. Decorate the cookies however you like, then let them sit until the icing sets, about 30 minutes. Store the cookies tightly covered for 3 days.