Chocolate Gingerbread Cookies

In a medium bowl, sift together cocoa, flour, salt, baking soda, pumpkin pie spice, nutmeg and cinnamon.

In a large bowl, cream together butter and sugar until smooth. Beat in molasses, water and vanilla, then gradually add in flour mixture until a smooth dough forms.

Divide dough into two parts—it will be soft. Cover with plastic wrap and refrigerate for at least 2 hours, until firm. I turned a large Ziploc bag inside out, and placed the dough on it, and then, holding the dough, turned it right side out and smoothed the bag and just stuck it in the fridge. I also made the dough the night before so it could chill out a while.

Preheat oven to 375F.

On a lightly floured surface, roll out dough to the thickness you want. Use cookie cutters of your choice to cut dough. Place cookies on a parchment-lined baking sheet ( I used a silicone one). Bake for 9-10 minutes, depending on size of the cookie cutter used. Let cool for a minute before transferring to a cooling rack.