It wouldn’t be the holidays without the classic Gingerbread cookie. Let the kids help you make and decorate your own cute little Gingerbread guys. For a delicious twist this year – try chocolate.
This recipe for Chewy Chocolate Gingerbread Cookies comes straight from the kitchens of Neilsen-Massey Vanillas & Flavors, so you know you’re going to wanna chomp all these up. And rest-assured this family-owned flavor company is Gluten Free**, Kosher Certified, Allergen Free, oh and Made in the good old USA.
2½ cups unbleached all-purpose flour
¼ cup high quality cocoa powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon salt
¾ cup (1¼ sticks) unsalted butter, softened
1 cup granulated sugar
½ cup firmly packed light brown sugar
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Chocolate Extract
¼ cup original unsulfured molasses
Line 2 light-colored, heavy baking sheets with parchment paper, set aside.
In a large bowl, whisk together flour, cocoa powder, cinnamon, cloves,
ginger and salt, set aside. To a large mixing bowl, add butter, granulated
and brown sugars, Madagascar Bourbon Pure Vanilla Extract and Pure
Chocolate Extract; beat with an electric mixer on medium speed until
creamy. Beat in egg until combined. Add molasses, beat until combined.
Reduce speed to low, add dry ingredients in three batches, beating after
each addition, until just combined.
Divide dough into 2 even pieces, press each piece into a disk shape, wrap
with plastic wrap and refrigerate for 1 hour. Preheat oven to 350°F.
Working with one piece of dough at a time, place on a clean, lightly
floured surface*. Roll dough to a ¼-inch thickness. Using a 2¾-inch
cookie cutter, cut desired cookie shapes. Transfer cookies to prepared
cookie sheets using a thin metal spatula. Bake about 8-10 minutes, remove
and place cookies on wire a rack to cool.
For a crispier cookie, roll dough to a ?-inch thickness and adjust baking
*For dusting the rolling surface and pin, in a small bowl, combine 1
tablespoon of cocoa powder with 2 tablespoons of all-purpose flour. This
will help keep the cookies a nice chocolaty brown.
Nielsen-Massey Almond Icing
½ teaspoon Nielsen-Massey Pure Almond Extract
1 tablespoon meringue powder
2½ tablespoons water
2¼ cups confectioners’ sugar
In a small bowl, whisk together Pure Almond Extract, meringue powder, water
and confectioners’ sugar, until smooth. Select a small round pastry tip,
prepare a pastry bag and creatively pipe icing onto cooled cookies.
No time to make icing? Before placing cookies in the oven, generously
sprinkle chocolate gingerbread cutouts with Nielsen-Massey Madagascar
Bourbon Pure Vanilla Sugar.
**Note: this recipe is not gluten-free
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