What is better than a Gingerbread House? Well, Gingerbread House Cookies that you can actually EAT!
It seems a shame that after spending all that time carefully decorating a gingerbread house, that it’s kind of yucky to eat. On top of that, you don’t really want to disassemble all of your sweet details! So, we are here to tell you that making a little cookie that you can decorate just as detailed as the real thing, is a WAY better idea. Way. Not only do we have the recipe for these delicious cocoa gingerbread cookies, but where to get that perfect cookie cutter.
Gingerbread House Cookies
1/4 cup butter softened
2 tablespoons shortening
1/3 cup packed brown sugar
1/4 cup dark molasses
1 egg
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Icing
Preheat oven to 400˚F. Lightly grease cookie sheets or line with parchment paper. Cream butter, shortening, brown sugar and molasses in large bowl. Add egg; beat until light. Combine flour, cocoa, baking soda, ginger, cinnamon, salt, nutmeg and cloves in small bowl. Blend into creamed mixture until smooth. (If dough is too soft to handle, cover and refrigerate until firm.) Roll out dough 1/4 inch thick on lightly floured surface. Cut out with cookie cutters. Place 2 inches apart on prepared cookie sheets. Bake 8 to 10 minutes or until firm. Remove to wire racks to cool. Decorate cookies with icing.
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