It simply isn’t Christmas without warm, freshly baked cookies.
Here’s a twist on a traditional recipe, melding the exotic flavors of fresh ginger, cinnamon, nutmeg and chocolate, plus a twist of peppermint.
All of the ingredients should be available at your local natural and organic food store.
Chocolate Gingerbread Cookies
Makes 2 dozen
- 1½ cups flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/4 cup cocoa powder
- 8 tablespoons butter
- 2 teaspoons grated fresh ginger (or 1 teaspoon ground)
- 1/2 cup molasses
- 4 tablespoons sugar, divided
- 6 ounces chocolate chips
- 1/2 cup chopped nuts (optional)
- 1/4 cup crushed peppermint candy canes
Sift flour, cinnamon, nutmeg, baking soda and cocoa together. Set aside.
Cream butter and ginger until light. Stir in molasses and 2 tablespoons sugar.
Gradually add flour mixture into butter mixture. Stir in chocolate chips and nuts. Wrap dough in plastic, and refrigerate at least 1 hour.
Heat oven to 325°F. Roll 1 tablespoon dough into ball with palms and flatten into disks. Dip in crushed candy canes and remaining 2 tablespoons sugar. Place 2 inches apart on baking sheet. Bake 15 minutes. Cool.
Recipe and photo courtesy of Grandma’s Original Molasses/B & G Foods
