Chocolate Gingerbread Cookies |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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A great holiday treat! This is a delicious low-fat cookie recipe from the great cookbook, One Smart Cookie: All Your Favourite Cookies, Squares, Brownies and Biscotti... with less fat ! , by Julie Van Rosendaal. Dough must chill for an hour before rolling out. An alternative (make-ahead) way to make this recipe is as an icebox cookie. Shape the dough into a 12” long log, wrap in waxed paper or plastic wrap and freeze for up to 3 months. Slice log into 1/4” slices and bake as directed. Ingredients:
1 1/4 cups flour |
1/3 cup cocoa |
1/2 teaspoon baking soda |
1/4 teaspoon baking powder |
1/2 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon allspice |
1/4 teaspoon salt |
1 pinch ground cloves |
1/4 cup butter or 1/4 cup non-hydrogenated margarine, softened |
1/2 cup sugar |
1 large egg |
1/4 cup molasses |
1 teaspoon vanilla |
Directions:
1. In a medium bowl, combine flour, cocoa, baking soda, baking powder, cinnamon, ginger, allspice, salt and cloves; set aside.
2. In a large bowl, beat butter and sugar until creamy; add the egg white, molasses and vanilla and beat until smooth. Add the flour mixture and stir by hand just until you have soft dough. Shape the dough into a disc, wrap in plastic and refrigerate for an hour or until well chilled.
3. When you’re ready to bake, preheat the oven to 350°F Roll the dough out between two sheets of waxed paper or on a surface very lightly dusted with a combination of flour and sugar until it’s 1/8”–1/4” thick. Cut out cookies using your choice of cookie cutters or a glass rim. Re-roll the scraps once to get as many cookies as possible.
4. Place the cookies an inch apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 10–12 minutes, until pale golden around the edges. Transfer to a wire rack to cool.
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