Chocolate Gingerbread Cookies Recipe

Name: Chocolate Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups All-purpose Flour; 1/2 cups Cocoa; 3/4 teaspoons Salt; 1/2 teaspoons Baking Soda; 2 teaspoons Pumpkin Pie Spice; 1/4 teaspoons Nutmeg; 2 teaspoons Cinnamon; 1/2 cups Butter; 1/2 cups Sugar; 1/2 cups Molasses; 1/4 cups Water; 1 teaspoon Vanilla Extract

Servings: persons

2-1/2 cups All-purpose Flour
1/2 cups Cocoa
3/4 teaspoons Salt
1/2 teaspoons Baking Soda
2 teaspoons Pumpkin Pie Spice
1/4 teaspoons Nutmeg
2 teaspoons Cinnamon
1/2 cups Butter
1/2 cups Sugar
1/2 cups Molasses
1/4 cups Water
1 teaspoon Vanilla Extract

1
In a medium bowl, sift together cocoa, flour, salt, baking soda, pumpkin pie spice, nutmeg and cinnamon.
2
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.
3
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.
4
Preheat oven to 375F.
5
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.

516

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 2-1/2 cups All-purpose Flour, 1/2 cups Cocoa, 3/4 teaspoons Salt, 1/2 teaspoons Baking Soda, and more.

Yes, Chocolate Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Gingerbread Cookies

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