Chocolate Gingerbread Cookies
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
36 cookies
ingredients
- 295.73 ml flour
- 78.78 ml cocoa
- 2.46 ml baking soda
- 1.23 ml baking powder
- 2.46 ml cinnamon
- 2.46 ml ground ginger
- 1.23 ml allspice
- 1.23 ml salt
- 0.25 ml ground cloves
- 59.14 ml butter or 59.14 ml non-hydrogenated margarine, softened
- 118.29 ml sugar
- 1 large egg
- 59.14 ml molasses
- 4.92 ml vanilla
directions
- In a medium bowl, combine flour, cocoa, baking soda, baking powder, cinnamon, ginger, allspice, salt and cloves; set aside.
- In a large bowl, beat butter and sugar until creamy; add the egg white, molasses and vanilla and beat until smooth. Add the flour mixture and stir by hand just until you have soft dough. Shape the dough into a disc, wrap in plastic and refrigerate for an hour or until well chilled.
- When you’re ready to bake, preheat the oven to 350°F Roll the dough out between two sheets of waxed paper or on a surface very lightly dusted with a combination of flour and sugar until it’s 1/8”–1/4” thick. Cut out cookies using your choice of cookie cutters or a glass rim. Re-roll the scraps once to get as many cookies as possible.
- Place the cookies an inch apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 10–12 minutes, until pale golden around the edges. Transfer to a wire rack to cool.
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