Chocolate Gingerbread Cookies

By Aimee Broussard

Prep Time:

1h 15m

Bake/Cook Time:

6m - 8m

Yield:

About 3 dozen

Plan for:

Refrigerate 1 hour

Molasses and cocoa powder combine for Chocolate Gingerbread Cookies that create a fun twist on the traditional holiday favorite. Use mini gingerbread men cookie cutters to bake and hang on your coffee cup for a morning treat or to leave with hot chocolate for Santa!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Cookies

1/2 cup unsalted butter, softened
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 egg
1/3 cup molasses
3 1/4 cups all-purpose flour*
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger

For Decorating

White chocolate bark, melted
Sprinkles or mini M&Ms for buttons

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
In a large bowl, cream butter and sugar together until light and fluffy.
Beat in egg and molasses.
Combine flour, cocoa, baking soda, baking powder, salt, cinnamon, and ginger; gradually add to cream mixture and mix well. Cover and refrigerate one hour.
On a lightly floured surface, roll dough to 1/8-inch thickness. Cut out shapes with a floured cookie cutter. Place cookies one inch apart on an ungreased baking sheet (or silicone baking mat). Repeat with remaining dough, re-rolling scraps.
Bake 6-8 minutes or until edges are firm. Remove to wire racks to cool completely before decorating.
In a microwave-safe bowl, add white chocolate morsels or bark. Follow heating instructions for melting chocolate. Reserve a small amount of melted chocolate to tint with red food coloring.
Transfer to piping bags, and pipe faces onto cookies. Use a drop of chocolate to attach gingerbread man buttons. Allow chocolate to set for at about 30 minutes, or pop into a refrigerator to set quickly.
When stored in an airtight container, cookies should last about 5 days.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Aimee Broussard @Aimee Broussard.

Rate & Review

Sweetalk member

Dec 11, 2019

These cookies are so delicious and easy to do with this recipe. Nothing is more festive than gingerbread at the holidays, and these are the best I’ve tasted.