CHOCOLATE GINGERBREAD COOKIES
My mother Esther created this recipe, and I've been making the cookies in her honor every Christmas since then. People can't get enough of the molasses and chocolate flavor combination.-Karen Sue Garback-Pristera, Albany, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps., Bake 6-8 minutes or until edges are firm. Remove to wire racks to cool. Ice and decorate as desired.
Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
GINGER SHORTBREAD COOKIES
Come teatime, serve these rich triangles, pleasingly laced with candied ginger and dipped in melted chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, extending foil 2 inches on 2 opposite sides of pan.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. On low speed, beat in flour, ground ginger and nutmeg until crumbly. Stir in crystallized ginger. Press dough firmly in pan. Prick surface generously with fork.
- Bake 18 to 22 minutes or until light golden brown and set. Cool 10 minutes. Remove from pan by lifting foil. To make 24 squares, cut into 6 rows by 4 rows by pressing down with a long knife (do not use sawing motion). Cut each square diagonally in half to make triangles. Cool completely, about 1 hour.
- In small microwavable bowl, microwave chocolate uncovered on High 1 minute. Stir; microwave 30 seconds longer, stirring every 15 seconds, until completely melted. Dip one short, flat edge of each triangular cookie in chocolate; if necessary, shake off any excess chocolate. Place on waxed paper; let stand until chocolate is set before storing between layers of waxed paper in loosely covered container.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 2 g, TransFat 0 g
GINGER SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don¿t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown.
- Cool to room temperature and serve.
CHEWY CHOCOLATE-GINGERBREAD COOKIES
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 14
Steps:
- Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
- Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.
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- Preheat the oven to 350°F. Line two baking sheets with parchment paper, or grease lightly., Combine the flour, baking soda, spices, salt, and cocoa., In a separate bowl, beat the butter with the sugar until light and creamy., Add the molasses and beat until combined., Beat in the dry ingredients, then stir in the chips., Scoop the dough a tablespoon at a time; a tablespoon cookie scoop works well here.
- Roll the top portion of each dough ball in pearl sugar., Place the unbaked cookies 1 1/2" apart, sugar side up, onto the prepared baking sheets., Bake the cookies for 10 to 12 minutes, until their surface begins to crack.
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- Cream butter and powdered sugar in the bowl of a stand mixer (or using a hand mixer). Add vanilla and mix, scraping the bowl a few times to make sure that the butter and powdered sugar are completely incorporated. Mix in salt and flour until combined, then stir in the ginger. Note about the ginger: you can muddle the ginger before adding it or not, your choice. I did a combination of both.
- Turn out dough onto a sheet of waxed paper. Form dough into a 9” log and roll up in the wax paper sheet. Chill for 30 minutes.
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