This is my favorite cookie all week! Isn’t it gorgeous? It tastes as good as it looks too…maybe better. If this cookie doesn’t say holiday I don’t know what does. It is full of molasses, ginger, and chocolate. I don’t see how it gets much better than that! The dough was really easy to throw together. Make it the day before so it can get a good chill if you can. Then just roll balls of dough in sugar, bake, and press a lovely piece of chocolate gently into the center when they are still warm. These cookies smelled so divine! I hope you’ll enjoy making, and eating, these as much as I did. This cookie just might be the star of your cookie tray this year:-)
I loved sharing cookie recipes with you this week! I have a couple more up my sleeve that I will share shortly, I have been tweaking an allergy friendly oatmeal cookie for my little boys’ that is gluten, egg, and dairy-free. It has been quite a hit around here. Keep your eye out for a wonderfully decadent chocolate cheesecake as well! Have a fantastic weekend! I hope you have time to do a little cookie baking, and maybe get some of that wrapping done while they bake;-)
Chocolate Kissed Gingerbread Cookies
3 cups flour
2 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg (I omitted)
1/4 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1/4 cup granulated sugar
1 tsp. vanilla extract
Semi-sweet or dark chocolate disks (I used Trader Joe’s chocolate callets)*
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Using a mixer, beat butter and brown sugar on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a callet into the center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
*No Trader Joe’s nearby? These chocolate buttons from King Arthur Flour look very similar to what I used.
I came across this delightful recipe (and slightly adapted it) on Peabody’s yummy blog!