Cocoa Gingerbread Cookies Recipe
Cocoa Gingerbread Cookies is a yummy addition to your dessert table. They are simply yummy! Try this Cocoa Gingerbread Cookies at home, I am sure everyone will love it!
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Shortening | 2 Tablespoon | |
| Packed brown sugar | 1/3 Cup (16 tbs) | |
| 1/4 cup dark molasses | ||
| Egg | 1 | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Unsweetened cocoa | 1/4 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Decorator Icin | ||
Directions
Preheat oven to 400°F.
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.
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.
Chef
