Cocoa Gingerbread Cookies Recipes

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.

Steps:

• Whisk the flour, 1/2 cup cocoa powder, the ginger, cinnamon, cloves, allspice, baking soda and salt in a medium bowl. Beat the butter, molasses and brown sugar in a large bowl with a mixer on medium speed until light in color, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, beating until just combined. Divide the dough between 2 sheets of plastic wrap; shape into disks. Wrap and refrigerate until firm, about 2 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface until about 1/4 inch thick. Cut out shapes with 3-inch cookie cutters; arrange 1 inch apart on the prepared baking sheets. Reroll the scraps once and cut out more cookies. Refrigerate the cookies until firm, about 15 minutes.
• Bake, switching the pans halfway through, until the cookies are set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar, the remaining 1 tablespoon cocoa powder and the orange juice in a bowl. Transfer to a resealable plastic bag and snip a small corner; pipe onto the cookies. Let set, 1 hour.

Steps:

• In a small saucepan, combine the first 7 ingredients; gradually add milk. Cook and stir over medium heat until heated through. Remove from heat; stir in vanilla. Serve with whipped cream.

Steps:

• Line 2 baking sheets with parchment paper. Chop chocolate into 1/4-inch chunks; set aside. Sift 1 1/2 cups plus 1 tablespoon flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.
• Beat butter and ginger together in the bowl of an electric stand mixer fitted with a paddle attachment until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• Dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture followed by remaining flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1-inch thickness; seal with plastic. Refrigerate until firm, 2 hours or more.
• Preheat the oven to 325 degrees F (165 degrees C).
• Roll dough into 1 1/2-inch balls and place 2 inches apart on the prepared baking sheets. Refrigerate for 20 minutes. Roll in white sugar.
• Bake in the preheated oven until the surfaces crack slightly, 10 to 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 400°F Lightly grease cookie sheets or line with parchment paper.
• Cream together butter, shortening, brown sugar and molasses in a large bowl.
• Add egg; beat until light.
• Ina separate bowl, combine flour, cocoa, soda, ginger, cinnamon, salt, nutmeg and cloves.
• Blend into creamed mixture until smooth.
• Refrigerate until firm.
• Roll out dough to 1/4 inch thickness on a lightly floured surface. Cut out with cookie cutters.
• Place 2 inches apart on the prepared cookie sheets.
• Bake 8-10 minutes or until firm.
• Remove to wire racks to cool completely.
• Decorator Icing: Combine 4 c powdered sugar and 2 T milk in a large bowl. Mix until smooth. Add 1 tsp almond or lemon extract. Mix well. Add milk is necessary until smooth and glossy.

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.