Chocolate Ginger Molasses Cookies

Name: Chocolate Ginger Molasses Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 Tbsp baking soda; 57 grams bittersweet chocolate, melted and cooled; 118 milliliters firmly packed dark brown sugar; 296 milliliters confectioners sugar; 1 large egg, at room temperature; 1 large egg white; 769 milliliters all-purpose flour, plus more for dusting; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 Tbsp ground ginger; 1 teaspoon fresh lemon juice; 118 milliliters molasses; 1 teaspoon salt; 5 Tbsps unsalted butter, softened; 118 milliliters dark unsweetened cocoa powder (like Valrhona); 79 milliliters vegetable shortening

Chocolate Ginger Molasses Cookies might be just the dessert you are searching for. This recipe makes 36 servings with 128 calories, 2g of protein, and 4g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of firmly brown sugar, baking soda, bittersweet chocolate, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

To make the cookies: In a medium bowl, whisk the flour with the cocoa powder, ginger, cinnamon, cloves, baking soda, baking powder, and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the shortening at medium speed until the mixture is smooth, about 30 seconds.

Ingredients you will need

Baking Soda

Cocoa Powder

Shortening

Cinnamon

Butter

Clove

Ginger

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Add the sugar and beat until fluffy, about 2 minutes.

Ingredients you will need

Sugar

Add the egg to the cookie batter and beat until incorporated. Beat in the molasses and then the melted chocolate.

Ingredients you will need

Chocolate

Molasses

Egg

Add the flour mixture in three batches, beating between additions. Divide the dough into three equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate the cookie dough until chilled, about 2 hours.

Ingredients you will need

Cookie Dough

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Preheat the oven to 350°F. Line two large baking sheets with parchment paper. On a lightly floured work surface, roll out one disk of dough 1/4-inch thick. Using 4- to 5-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets. Reroll the dough scraps and cut out more cookies.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Cookie Cutter

Baking Sheet

Oven

Bake the cookies for about 7 minutes, rotating the pans halfway through the baking time until the tops are dry.

Ingredients you will need

Equipment you will use

Oven

Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely. Repeat the process with the remaining dough.

Ingredients you will need

Dough

To make the icing: In a medium bowl, combine the confectioners’ sugar with the egg white and lemon juice and whisk until the icing is completely smooth. Scrape the icing into a piping bag fitted with a small tip. Decorate the cookies as desired.

Ingredients you will need

Lemon Juice