Chocolate Gingerbread Cookie Recipe

Dear Friends, GIngerbread cookies are one of those tastes you can almost conjure up if you close your eyes. Spicey and deep is maybe the right word. They compliment any cookie assortment or are good enough to stand on their own. These have the additional weight of chocolate, which adds another layer of flavor. Adapted from the #fancyflours recipe, I think you will enjoy them.

Cheers, Jacqueline

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Chocolate Gingerbread Cookies


5 cups flour

1 cup cocoa powder ( I like to make my own mix of at least two to add to the flavor)

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger (ground)

1 teaspoon allspice

or 4 teaspoons either pumpkin pie spice or apple pie spice

1 cup butter softened

1 cup white sugar

1 cup molasses

1 egg

1 teaspoon vanilla

Mix flour, cocoa, soda, salt and spices together, set aside.

Beat softened butter with sugar. Add molasses, egg, and vanilla and beat until blended and fluffy. Gradually add dry ingredients.

Shape the dough in to three disks that you have slightly flattened, wrap in syran wrap and refrigerate at least 30 minutes.

Roll out between layers of parchment paper (so as not to add more flour to the dough and make it stiff) and cut out with your favorite cutters. Carefully move to cookie sheets either covered in more parchment paper or silpats (the rubber reusable non stick mats)

Bake at 375 for 11 to 14 minutes depending on the thickness you rolled the dough. The stars above were baked for 11 minutes. Keep rolling the scraps until finished.

Decorate with a little bit of royal icing and trim. I used white sprinkles.

Enjoy. Yes they freeze.

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