I decided to make Chocolate Gingerbread Rollout Cookies to celebrate!
They are super easy to make!
Start out by setting out 2 sticks of unsalted butter and 1 egg. They need to be room temperature.
Use a mixer to combine the 2 sticks of unsalted butter, 1 egg, 1/2 cup granulated sugar and 1/2 cup brown sugar.
- 1/4 cup molasses
- 2 Tablespoons of melted Chocolate Chips
- 3 cups of all purpose flour
- 3/4 cup cocoa powder
- 1/2 Tablespoon Ground Ginger
- 1/2 Tablespoon Cinnamon
- 1/2 teaspoon Salt
Cover the dough, and put it in the refrigerator for 20 minutes.
Roll Them Out:
Flour a clean surface, roll out flat with a standard roller. I followed up with using a decorative roller.
One thing I like about this dough, is that it can be reworked, and reworked. It doesn't loose anything. You know how some doughs get brittle as they keep getting worked? This one didn't seem to.
Cut Out the Cookies:
I chose to use a star and a snowflake. I didn't want my cookies to be too Christmas(y), and more winter(y).
Spray a pan with cooking spray.
Bake in an oven set to 350 degrees, for 12 minutes. I do 6 minutes on the top rack, and 6 minutes on the bottom.
To Pipe or Not to Pipe?
I had left over frosting, but after asking my family if they needed to be piped they said, "No. They are freaking good as they are!"
If you choose to pipe them, wait until the cookies are cool of course.
They are the perfect combination of ginger and chocolate!
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