This classic gingerbread cookie is elevated with a delectable chocolate coating to make the cutest twist on a traditional treat. Forget Gingerbread houses; light up your party with these beautiful Christmas lights!
Happy Baking!
Ingredients:
3 ¾ cups all-purpose flour
1 tbsp cocoa powder
4 tsp ground ginger
1 ½ tsp ground cloves
2 tsp cinnamon
Pinch of freshly ground black pepper (we know it sounds weird, but trust us)
1 tsp salt
½ tsp baking soda
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup plus tbsp granulated sugar
1 large egg
½ cup dark molasses
2 tbsp light corn syrup
Directions:
Sift the flour, cocoa powder, ginger, cloves, cinnamon, pepper, salt, and baking soda in a small bowl.
Using a stand mixer fitted with the paddle attachment beat the butter at medium speed until creamy.
Add the sugar and mix until smooth. Scrape down the sides of the bowl as needed.
Add the egg and mix well.
Add the molasses and corn syrup and beat until well incorporated. Scrape down the sides of the bowl as needed.
Add the flour mixture and mix on low speed until a strong, handsome dough forms.
Remove the dough from the bowl and divide in half.
Flatten each half into a disc about 1 inch thick, wrap in plastic wrap, and refrigerate overnight.
When ready to bake:
Line a baking sheet with parchment paper or a silicone mat.
Let the dough soften slightly before rolling it out on a floured surface.
Roll out each disc to about 1/3 inch thick.
Cut cookies using Christmas light-shaped cookie cutters. Alternatively, you can put the dough into Christmas light molds, but good luck finding one.
Bake at 350 for about 10 minutes or until the cookies are no longer glossy.
Let cool, and decorate using melted candy melts, icing, or whatever makes your little heart flutter. (We used white chocolate candy melts mixed with oil-based food coloring and edible paint for the gold base).
Tips and Tricks for this cookie:
If decorating with colored melted chocolate – dip the cookie in the chocolate and then use an offset spatula to make the chocolate as smooth as possible before it hardens
One of the downsides to using chocolate is it sets exactly how it is spread, so if there are any imperfections in the chocolate coating it will show once hardened.
Yields: About 3 dozen cookies
Comments