Ingrédients pour Chocolate Gingerbread Men
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable shortening
- 1/2 cup dark brown sugar, packed
- 1 large egg
- 1/2 cup unsulphured molasses
- 1/2 cup raisins
- 1/4 cup red hot candies
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Gingerbread Men? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chocolate Gingerbread Men
- Preheat oven to 375°F (190°C). Position racks in the upper and lower thirds of the oven.
- Grease several large baking sheets with shortening and set aside.
- In a large bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, salt, baking powder, and cloves until spices and cocoa are evenly distributed. Set aside.
- In a separate large bowl, cream together shortening and brown sugar using an electric mixer on medium speed until light and fluffy (about 1 minute).
- Beat in the egg, then stir in the molasses.
- Reduce mixer speed to low. Gradually add the dry ingredients and mix until just combined. Do not overmix.
- Lightly flour a clean work surface and your hands. Turn the dough out onto the surface and knead until smooth (about 30 seconds).
- Divide the dough into thirds and cover with a clean kitchen towel.
- Lightly flour the work surface. Roll out one-third of the dough to ¼ inch thickness.
- Use a gingerbread man cookie cutter to cut out shapes. Carefully transfer cookies to the prepared baking sheets using a metal spatula.
- Gather dough scraps, lightly flour, and reroll to create more cookies.
- Decorate cookies with raisins and red hots (use red hots for eyes and mouths, additional red hots for buttons).
- Bake for 4 minutes, then rotate baking sheets. Bake for another 4 minutes, or until cookies feel dry but are still slightly soft.
- Remove from oven and cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.
- Cool baking sheets for 5 minutes, then regrease before baking additional batches. Alternatively, prepare 2 additional baking sheets while others are baking.
- Store cookies at room temperature for up to 2 days, in the refrigerator for several more days, or in the freezer for up to a month.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
43g
Fat
9g
Carbs
9g
