Chocolate Gingerbread Cookies
Chocolate Gingerbread Cookies
This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation are my own.
Chocolate shortbread cookies with a hint of gingerbread for a sweet surprise. These egg-free Christmas cookies are the quintessential swap for your traditional choice.
We all know the holiday season is about eating and maybe a little gifting here and there. It's an exciting month that can quickly feel overwhelming yet simultaneously magical.
These shortbread-like cookies, while made from scratch using cocoa powder, are easy to make at home. All cookies labeled as chocolate do not have to contain chocolate chips. A chocolate cookie without chips is a special kind of cookie that is worthy of including in any cookie exchange or gift box.
The secret ingredient is Imperial Sugar because they always deliver the highest quality and level of sweetness. Their sugar has stood the test of time for generations making it this recipe the best chocolate cookie to make, bake and decorate at home.
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Ingredients
- 1 lb. (2 sticks) salted butter, soften at room temperature
- 1 c. Imperial Sugar confectioners powdered sugar
- 1 tsp. vanilla extract
- ⅔ c. cocoa powder
- 1½ tsp. ground ginger
- 1 tsp. ground cinnamon
- ½ tsp. ground cloves
- 1½ c. all-purpose flour, plus extra for rolling
- ½ tsp. salt
Instructions
In the bowl of a standing mixer using the paddle attachment, beat butter until creamy.
Add powdered sugar and beat until fluffy.
Add in vanilla, then cocoa on low speed.
Beat in flour and salt. The dough will be soft.
Divide the dough in half and place each between 2 sheets of parchment paper. Roll out dough to ¼-inch thick and transfer to baking sheets. Refrigerate for at least 30 minutes until the dough is firm.
Preheat oven to 350°.
Remove one piece of dough from the refrigerator at a time. Remove the top sheet of parchment paper and flip dough onto a lightly floured surface. Remove the now top sheet of parchment paper.
Using a lightly floured 3-inch cookie cutter, stamp out cookies to a parchment paper-lined baking sheet and bake for 13-14 minutes, or until firm.
Once removed from the oven, allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Reroll the scraps, and stamp out more cookies, chilling the scraps between batches.
Repeat the same with the second half of cookie dough.
Photos by Audrie Dollins
