I know most of you are probably focused on healthy eating for the New Year especially after the month of indulgence that is December. I’m no different but other than having a slight obsession with salted almonds I haven’t really changed what I’ve been cooking and baking. One thing that does help is recently having a cavity filled and that tooth being very sensitive to anything sweet. That one thing has got me eating less cookies than usual. I’m not baking less though just sharing more with other people.
You’ll want to double this recipe and they freeze well undecorated. Pull the cookies out of the freezer about 30 minutes before you plan to pipe the icing on. Even with my toothachiness I was sneaking these cookies out of the freezer.
Chocolate Gingerbread Cookie Cutouts
- 1/2 cup unsalted butter, room temperature
- 1 cup brown sugar (not packed)
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups flour
- 1/3 cup Hershey’s Special Dark unsweetened cocoa
- 1/2 teaspoon cinnamon
- 2 teaspoons powdered ginger
- 2 dashes ground cloves
- 1 dash cayenne pepper
Cream butter and brown sugar together. Stir in molasses, then egg. In a separate bowl, mix together the dry ingredients. Gradually add the dry mixture to the butter & sugar mixture until combined completely. Knead dough lightly, then chill for 40 minutes. Preheat oven to 350°F. Roll out dough on a floured surface and cut into shapes with cookie cutters.
Bake on a lined baking sheet for 7 – 1o minutes. Cool for one minute on pan before moving cookies to a rack to cool completely. Frost with royal icing or enjoy unfrosted.
Don’t be mad because I’m sharing another delicious cookie recipe when you are trying to recover from the holiday season. Be happy that these cookies are easy to make and share. You still need a treat every now and then.