Chocolate Gingerbread Cookies Recipe

Chocolate Gingerbread Cookies Recipe photo by Taste of Home

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My mother Esther created this recipe, and I've been making the cookies in her honor every Christmas since then. People can't get enough of the molasses and chocolate flavor combination.—Karen Sue Garback-Pristera, Albany, New York

This recipe is:

Diabetic Friendly

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Chocolate Gingerbread Cookies Recipe

Prep: 40 min. + chilling Bake: 10 min./batch + cooling

Yield: 36 Servings

40 10 50

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup molasses
3 cups all-purpose flour
2 tablespoons plus 1-1/2 teaspoons baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Icing and decorations of your choice

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, cocoa, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps.
Bake at 350° for 6-8 minutes or until edges are firm. Remove to wire racks to cool. Ice and decorate as desired. Yield: 3 dozen.

Nutritional Facts 1 cookie equals 92 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 95 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Chocolate Gingerbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2010