Chocolate Gingerbread Cookies
no spread chocolate gingerbread cut out cookie, the perfect Christmas cookies.
Servings: 36 cookies
Ingredients
- 1 cup butter, salted room temperature
- 1 cup brown sugar
- 3 tablespoons molasses
- 1 teaspoon pumpkin pie spice
- 1/4 cup melted and cooled 60% Cacao Ghirardelli Chips
- 2 tablespoons cocoa
- 1 large egg room temperature
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- In the bowl of a mixe, beat the butter and sugar 1-2 minutes until fluffy.
- Add the molasses, egg, vanilla, melted chocolate, cocoa, and pumpkin pie spice and mix well.
- Add in the flour, baking powder, and salt, and blend until all are combined on low speed, then turn onto medium speed until the cookei dough is well combined and pulls away from the bowl.
- Roll cookies on a lightly floured surface, between parchment, waxed paper or plastic wrap, and cut with a cookie cutter in desired shape.
- Place each tray of cut-out cookies in the fridge for 10 minutes or until chilled if hte kitchen is warm or dough seems soft. Otherwise you can bake them immediately.
- Bake at 400° for 7-9 minutes or until the edges are firm and lightly golden.
- Allow cookies to cool on baking sheet and add icing once the cookies are completly cooled.
Notes
I iced the cookies with green royal icing I used two drops of electric green and avocado green.