Cocoa Gingerbread Cookies – a delicious recipe with butter, shortening, brown sugar, molasses, egg, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F Lightly grease cookie sheets or line with parchment paper.
2
Cream together butter, shortening, brown sugar and molasses in a large bowl.
3
Add egg; beat until light.
4
Ina separate bowl, combine flour, cocoa, soda, ginger, cinnamon, salt, nutmeg and cloves.
5
Blend into creamed mixture until smooth.
6
Refrigerate until firm.
7
Roll out dough to 1/4 inch thickness on a lightly floured surface. Cut out with cookie cutters.
8
Place 2 inches apart on the prepared cookie sheets.
9
Bake 8-10 minutes or until firm.
10
Remove to wire racks to cool completely.
11
Decorator Icing: Combine 4 c powdered sugar and 2 T milk in a large bowl. Mix until smooth. Add 1 tsp almond or lemon extract. Mix well. Add milk is necessary until smooth and glossy.
385
kcal
Calories
15
g
Fat
56
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1/4 cup butter or 1/4 cup margarine, softened, 2 tablespoons shortening, 1/3 cup brown sugar, 1/4 cup molasses, and more.
Yes, Cocoa 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.
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