Chocolate Gingerbread

Category: Cookies & Candies


1 1/4 cups flour
1/3 cup cocoa
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. allspice
1/4 tsp. salt
Pinch ground cloves
1/4 cup butter or stick margarine, softened
1/2 cup sugar
1 large egg white
1/4 cup molasses
1 tsp. vanilla


In a medium bowl, combine flour, cocoa, baking soda, baking powder, cinnamon, allspice, salt and cloves; set aside. In a large bowl, beat butter and sugar until creamy. Beat in egg white, molasses and vanilla. Add flour mixture and stir by hand just until dough is combined. If you like, roll the dough into a log, wrap tightly in waxed paper and freeze for 3 hours, or up to 3 months. To roll and bake cookies, preheat oven to 350 F. Place dough between two sheets of waxed paper or on a lightly floured surface and roll about 1/4 inch thick. Cut into desired shapes and place 1-2 inchs apart on a cookie sheet that has been sprayed with non-stick spray. Bake for 12-14 minutes, until set. Transfer to a wire rack to cool. If you plan to make cookie ornaments, remember to use a straw to poke a hole through the top before baking, and loop a ribbon or string through once they have cooled. Makes 2-3 dozen cookies.

Temperature: 350°

Baking Time: 12-14 minutes.

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