A delicious chocolate gingerbread cookie that holds it shape beautifully for decorating. Make it at home or use as pretty cookie in a jar gift.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookie mix, gifts from the kitchen, mix in a jar
Servings: 36cookies
Calories: 60kcal
Author: Getty Stewart
Ingredients
3 cupsall purpose flour
1Tbspground ginger
1Tbspground cinnamon
1 1/4tspbaking soda
1/2tspsalt
1/8tspground cloves
1/4tspnutmeg
1/4tsp allspice
1/3cupcocoa powder
2/3cupbrown sugar
Instructions
In bottom of a 1 quart (1 litre) jar mix together 1 1/2 cups flour, ginger, cinnamon, baking soda, salt, cloves, nutmeg and all spice.
To create layered look carefully add each remaining ingredient separately packing down firmly after each layer: cocoa, remaining flour and brown sugar.
Seal, decorate, label and attach baking directions.
Baking Instructions
Also Needed:1/3 cup butter, 1/3 cup shortening, 1 egg, 1/3 cup molasses, 1 tsp vanilla, 2 oz melted chocolate
Empty contents of jar into large bowl and stir well so no lumps remain.
In separate bowl, beat butter and shortening. Beat in eggs then molasses and vanilla and finally the melted chocolate. Add dry ingredients in 3 batches. If needed add 1-2 Tbsp water.
Chill dough for 1 hour.
Preheat oven to 375°F.
Roll dough out to 1/8" inch on lightly floured surface. Use cookie cutters to cut into shapes.
Place on lightly greased cookie sheet.
If you plan on hanging your gingerbread cookies use a toothpick to insert a small hole at the top of each cookie.
Bake for 7-10 minutes until edges start to brown.
Cool on wire rack. Let cool completely before decorating.
Store finished cookies in an airtight container.
Notes
Yield: Fills one quart (litre) jar Makes 36 cutoutsUsing a mix of butter and shortening means you get the shape and holding power of shortening and the amazing flavour of butter. If you want, you can use just one or the other.Chill the dough so it will hold its shape better in the oven.Shorter baking time will lead to a softer cookie.Baked cookies can be wrapped tightly and frozen for 3 months. It is best to freeze them before icing.