Chocolate-Ginger Leaves and Acorns Recipe

Name: Chocolate-Ginger Leaves and Acorns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour, plus more for work surface; 1/2 cup unsweetened Dutch-process cocoa powder; 1/2 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon coarse salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3/4 cup packed dark brown sugar; 1 large egg; 1/2 cup unsulfured molasses; 1 tablespoon peeled grated fresh ginger; Fine sanding sugar, for sprinkling

Servings: persons

2 1/2 cups all-purpose flour, plus more for work surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup packed dark brown sugar
1 large egg
1/2 cup unsulfured molasses
1 tablespoon peeled grated fresh ginger
Fine sanding sugar, for sprinkling

1
Whisk together flour, cocoa, ground ginger, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda in a bowl.
2
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes.
3
Add egg, molasses, and grated ginger; mix until combined.
4
Reduce speed to low.
5
Add flour mixture; mix until just combined.
6
Halve dough; shape into disks.
7
Wrap each disk in plastic; refrigerate until cold, about 1 hour.
8
Preheat oven to 325F.
9
Working with one disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick.
10
(If dough becomes too soft at any time, freeze until firm.)
11
Cut out shapes with 3-inch acorn- or leaf-shape cookie cutters; space 1 inch apart on baking sheets lined with parchment paper.
12
Refrigerate until firm, about 20 minutes.
13
Score designs with a paring knife; sprinkle with sanding sugar.
14
Bake, rotating sheets halfway through, until firm, 11 to 13 minutes.
15
Cool on sheets on wire racks.
16
Cookies can be stored in an airtight container at room temperature up to 5 days.

802

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, plus more for work surface, 1/2 cup unsweetened Dutch-process cocoa powder, 1/2 teaspoon ground ginger, 1 teaspoon ground cinnamon, and more.

Yes, Chocolate-Ginger Leaves and Acorns falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate-Ginger Leaves and Acorns

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