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Cocoa Gingerbread Cookies Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Dark molasses||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 2224 Calories from Fat 792
% Daily Value*
Total Fat 95 g146.3%
Saturated Fat 38.6 g193.2%
Trans Fat 3.9 g
Cholesterol 332.4 mg
Sodium 1273.5 mg53.1%
Total Carbohydrates 317 g105.7%
Dietary Fiber 31 g123.9%
Sugars 116.9 g
Protein 39 g77.1%
Vitamin A 33.3% Vitamin C 1.4%
Calcium 58.9% Iron 106.9%
*Based on a 2000 Calorie diet
Lightly grease cookie sheets or line with parchment paper.
Cream butter, shortening, brown sugar and molasses in large bowl.
Add egg; beat until light.
Combine flour, cocoa, baking soda, ginger, cinnamon, salt, nutmeg and cloves in small bowl.
Blend into creamed mixture until smooth.
Roll out dough 1/4 inch thick on lightly floured surface.
Cut out with cookie cutters.
Place 2 inches apart on prepared cookie sheets.
Bake 8 to 10 minutes or until firm.
Remove to wire racks to cool.
Prepare Decorator Icing.
Spoon into pastry bag fitted with small tip.
Decorate cookies with icing.