Gingerbread cocoa cookies
Course: DessertCuisine: AmericanDifficulty: EasyServings
15
cookiesPrep Time
10
minutesBake Time
10
minutesResting time
3
hoursTotal time
3
hours20
minutesMy favorite recipe for the classic gingerbread cookies with a cocoa powder twist.
Ingredients
1 ½ cups flour (180g)
1 tsp ground ginger (2g)
½ tsp ground cinnamon (1g)
¼ tsp ground nutmeg (1g)
1 tbsp cocoa powder (7g)
1/2 tsp baking soda (3g)
A pinch of salt
¼ cup + 2 tbsp unsalted butter (85g) [room temp]
¼ cup + 2 tbsp brown sugar (75g)
¼ cup molasses (59ml)
1 egg (room temp)
1/2 tsp vanilla extract
Instructions
- Mix the flour, ginger, cinnamon, nutmeg, cocoa powder, baking soda and salt. Set aside.
- Using a stand mixer or an electric hand mixer, cream butter and sugar until fluffy.
- Add in the molasses, egg and vanilla and mix until combined, remember to scrape the bowl down and mix again.
- Wrap the dough in plastic and let it rest in the fridge for about 3 hours or overnight.
- Preheat to 350F/121C.
- Put flour on a clean surface and roll out the cookie dough and use your cookie cutter (you can also let the rolled out cookie dough in the fridge for 20 min to make it easier to handle the dough).
- Carefully transfer to a baking sheet with parchment/wax paper and bake for 12 min until the bottoms are golden.
- Let them cool and enjoy!
