Chocolate Gingerbread Cookies Recipe

Name: Chocolate Gingerbread Cookies
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 2 1/2 cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; Ground Ginger; ½ teaspoon ground allspice; ½ teaspoon salt; Ground Cloves; 1 cup (2 sticks) unsalted butter; 1 cup granulated sugar; Egg; ½ cup molasses; 1 teaspoon vanilla extract

Indulge in the festive magic of these delicious Chocolate Gingerbread Cookies! This low-fat recipe, adapted from Julie Van Rosendaal's acclaimed cookbook "One Smart Cookie," delivers the warm spice of gingerbread with rich chocolate flavor. Perfect for holiday baking, these cookies are surprisingly light yet satisfying. Make them ahead as icebox cookies for ultimate convenience – simply shape the dough into a log, freeze, and slice before baking! Get ready for a taste of holiday cheer with every bite.

Prep Time 60 mins

Cook Time 25 mins

Calories 49.1 kcal

Protein 1g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Gingerbread Cookies

2 1/2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
Ground Ginger
½ teaspoon ground allspice
½ teaspoon salt
Ground Cloves
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
Egg
½ cup molasses
1 teaspoon vanilla extract

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How to Make Chocolate Gingerbread Cookies

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Whisk together in a medium bowl: 2 1/2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground cloves, and ½ teaspoon salt.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
Beat in 1 large egg white, ½ cup molasses, and 1 teaspoon vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Shape the dough into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 3 days).
On a lightly floured surface, roll out the chilled dough to ⅛-¼ inch thickness. Alternatively, roll the dough out between two sheets of parchment paper.
Use cookie cutters or a glass to cut out cookies. Re-roll scraps.
Place cookies about 1 inch apart on the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.