Chocolate-Gingerbread Cookies Recipe By Matt Lewis

Name: Chocolate-Gingerbread Cookies Recipe By Matt Lewis And Renato Poliafito - Baked, Brooklyn Ny
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: COOKIES; 3 1/4 cups all-purpose flour, plus more for dusting; 1/3 cup unsweetened cocoa powder; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 tablespoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 5 tablespoons unsalted butter, softened; 1/3 cup solid vegetable shortening; 1/2 cup (packed) dark brown sugar; 1 large egg, at room temperature; 1/2 cup molasses; 2 ounces bittersweet chocolate, melted and cooled; ICING; 1 1/4 cups confectioners' sugar; 1 large egg white; 1 teaspoon fresh lemon juice

Servings: persons

COOKIES
3 1/4 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened cocoa powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
5 tablespoons unsalted butter, softened
1/3 cup solid vegetable shortening
1/2 cup (packed) dark brown sugar
1 large egg, at room temperature
1/2 cup molasses
2 ounces bittersweet chocolate, melted and cooled
ICING
1 1/4 cups confectioners' sugar
1 large egg white
1 teaspoon fresh lemon juice

1
MAKE THE COOKIES:
2
In a medium bowl, whisk the flour with the cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt.
3
In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the shortening at medium speed until the mixture is smooth, about 30 seconds. Add the brown sugar and beat until fluffy, about 2 minutes.
4
Add the egg to the cookie batter and beat until incorporated. Beat in the molasses and then the melted bittersweet chocolate. Add the flour mixture in 3 batches, beating between additions. Divide the dough into 3 equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate the cookie dough until chilled, about 2 hours.
5
Preheat the oven to 350u00b0. Line 2 large baking sheets with parchment paper. On a lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets. Reroll the dough scraps and cut out more cookies.
6
Bake the cookies for about 7 minutes, rotating the pans halfway through baking until the tops are dry. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely. Repeat the process with the remaining dough.
7
MAKE THE ICING:
8
In a medium bowl, combine the confectioners' sugar with the egg white and lemon juice and whisk until the icing is completely smooth.
9
Scrape the Mascarpone Filling into a piping bag fitted with a medium tip. Turn half of the gingerbread cookies flat side up and pipe a thin layer of filling over the cookies. Top with the remaining cookies, flat side down.
10
Scrape the icing into a piping bag fitted with a very small tip. Decorate the cookies as desired. Let stand until the icing dries, about 30 minutes.
11
MAKE AHEAD
12
The chocolate-gingerbread cookies can be kept in an airtight container for up to 5 days.

1002

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: COOKIES, 3 1/4 cups all-purpose flour, plus more for dusting, 1/3 cup unsweetened cocoa powder, 1 tablespoon ground ginger, and more.

Yes, Chocolate-Gingerbread Cookies Recipe By Matt Lewis And Renato Poliafito - Baked, Brooklyn Ny 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.

That's it — enjoy your meal!

Chocolate-Gingerbread Cookies Recipe By Matt Lewis And Renato Poliafito - Baked, Brooklyn Ny

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions