Chocolate-Gingerbread Cookies Full of Love [RECIPE]
Good Morning Everyone!
A very Happy Friday to you! It’s Mother’s Day weekend and for many, that can be a time of emotions. When feelings crop up, many times we are in need of something comforting. Well, come sit down here and I’ll slide you a plate of my very favorite cookies. The other day I just wasn’t having a very good day. Or, as Alexander (from one of my daughter’s favorite books says), I’m having a terrible-horrible-no-good-very-bad-day! That line always makes me smile. Anyway… feelings.
So there I was in a funk with no end in sight. Mr. Noob Chef quietly slipped away to the kitchen and began baking a batch of these delicious cookies. “Jagiya?” he said softly when they were finally done. For those of you unfamiliar with the term, Jagiya (pronounced cha-gee-yuh) means honey/sweetheart in Korean. He sat down a plate of these cookies complete with letters spelling Jagiya on top. I couldn’t help but smile and begin to feel better right away.
Now I’m not promoting emotional eating here. But sometimes you just need a warm cookie and hug, am I right? 🙂 So go ahead and give this easy gingerbread cookie recipe a try. They are soft, yet crisp on the edges. They are a bit spicy from a wonderful blend that reminds me of Christmas. Bake these up, I promise it’s worth it. Have a wonderful weekend everyone and as always… keep on cooking ❤
Yields: 2 dozen Gingerbread Cookies
- 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 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground garam masala
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- First cream the butter and sugar together in a bowl. Then beat in the egg and molasses.
- Combine the dry ingredients: flour, cocoa, baking soda, cinnamon, baking powder, salt, and spices.
- Add the dry ingredients to the wet ingredients and mix until thoroughly combined.
- Cover and refrigerate for 1 hour.
- Preheat the oven to 350 degrees (F). Roll out the dough to about a 1/8-inch thickness.
- Cut the dough into little (or big) gingerbread people.
- Place on a greased cookie sheet and bake for 8 minutes for until the edges are firm.
- Place on a wire rack to cool, then decorate, and enjoy! 🙂