fbpx
×
×

Chocolate Gingerbread Cookies Recipe

Author Photo
By Capper's Farmer | May 23, 2018

1 / 2
They are a perfect addition to the holiday table with festive candy cane colors and peppermint flavor.
2 / 2
  • 2 dozen cookies

    SERVINGS

    Ingredients

  • 1-1/2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/4 cup cocoa powder
  • 8 tablespoons butter
  • 2 teaspoons grated fresh or 1 teaspoon ground ginger
  • 1/2 cup molasses
  • 4 tablespoons sugar, divided
  • 6 ounces chocolate chips
  • 1/2 cup chopped nuts, optional
  • 1/4 cup crushed candy canes

Directions

  • Sift flour, cinnamon, nutmeg, baking soda and cocoa together. Set aside. Cream butter and ginger until light.
  • Stir in molasses and 2 tablespoons sugar. Gradually add flour mixture.
  • Stir in chocolate chips and nuts. Wrap dough in plastic; refrigerate for 1 hour.
  • Heat oven to 325 degrees. Mix crushed candy canes and remaining sugar.
  • Roll 1 tablespoon dough into a ball with palms; flatten into a disk. Dip in crushed candy cane and sugar mix. Repeat with remaining dough.
  • Place 2 inches apart on baking sheets.
  • Bake for 15 minutes. Cool completely. This recipe was originally featured in the December 2007 issue of Heart of the Home. 

More from this issue:

More dessert ideas:

Published on May 23, 2018