Web divide dough into two portions and flatten each into a rectangle roughly ½ thick.

Chocolate gingerbread cookies recipe. Salt will enhance the sweet flavors of the chocolate, molasses, and spices. Web (1) chewy chocolate gingerbread cookies print makes 24 cookies Transfer disks, one at a time, to a lightly floured surface;

Just remember to make a double batch so you have some to enjoy with a steaming cup of tea. Web to make the icing for decorating the chocolate gingerbread cookies combine the powdered sugar with the meringue powder, vanilla extract, and 4 tablespoons of water in a large mixing bowl. Orange and lemon zest give gingerbread cutouts a refreshing twist.

Refrigerate until firm, about 20 minutes. Web in a large mixing bowl, beat butter and sugar using an electric mixer on medium speed until combined. Have you ever grated that much ginger on a microplane?

In a separate bowl, beat the butter with the sugar until light and creamy. Line two baking sheets with parchment paper, or grease lightly. To store, layer within wax paper in an airtight container.

Bake in the preheated oven until cookies are set, 10 to 12 minutes. Web directions line two baking sheets with parchment. In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, ground ginger, salt, cloves and nutmeg to combine.

Web baking soda will make them chewy and slightly puffy. Homemade gingerbread syrup combines all the spices of a gingerbread cookie into a sweet syrup. Combine the flour, baking soda, spices, salt, and cocoa.