Are you madly baking holiday treats this weekend? Did you need a recipe for a cookie with all the goodness of gingerbread, with the added surprise of chocolate? Cause I just so happen to have just the thing for you… cocoa gingerbread cookies!
Cocoa Gingerbread 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.
We used teeny tiny gingerbread man and woman cutters, and can of vanilla frosting to make life easier. Bake on a silicone mat and you won’t have any sticking issues, and use the smallest pastry tip you can find. Now, I didn’t make up this recipe, and sadly I can’t remember where it came from, but I’ve been making these for years and they are a HIT!