Chocolate Gingerbread
Notes
Adapted from The Tummy Train's recipe for Chocolate Gingerbread Cut Outs
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 1/2 tsp. ground cinnamon
1 1/2 tsp. tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 tsp. ground cardamom
1/2 tsp. ground fennel
1/2 tsp. ground black pepper
½ teaspoon salt
6 tablespoons unsalted butter, soft but still cool and cut into 12 pieces
1/3 cup light brown sugar
1 large egg, room temperature
1 Tbsp. Orange juice
1 teaspoon orange zest
1/3 cup molasses
For the royal icing
1 cup confectioner's sugar
1 large egg white
1 to 2 teaspoons water or orange juice, more or less
Combine flour, spices, baking soda and salt in a medium-size bowl. Set aside until needed.
Whip butter and sugar until light and fluffy, about 2 to 3 minutes. Beat egg into mix, then add orange juice, orange zest and molasses.
Fold in the dry ingredients. Do not over mix.
Wrap dough in plastic wrap and place in the fridge for at least an hour or until completely chilled.
Preheat oven to 350 F. Line baking sheets with parchment paper.
Roll dough out onto a lightly floured surface to about 1/4 inch thick and cut out into desired shapes.
Place a half-inch apart on baking sheets. Bake for 7 to 8 minutes. Do not over cook or cookies lose their soft, chewiness.
While cookies are baking, combine the ingredients for the royal icing. Add one teaspoon of water or orange juice at a time until icing is thick enough to squeeze out on the cookies. Place in a piping bag and use a small tip for decorating the cooled cookies.
Remove from sheets and cool on wire racks.
Decorate with royal icing.
Store in airtight container.
