Chocolate Ginger Sugar Cookies

https://arinaphotography.com/chocolate-ginger-sugar-cookies/

Prep Time: 15

Cook Time: 23

Chill time: 1

Total Time: 1 38

Servings: Cookies

Calories: 148kcal

Before starting, measure and prepare all of your ingredients. This will ensure the process runs smoothly and efficiently.
In a large mixing bowl, combine the flour, cocoa powder, ground cinnamon, ground ginger, baking soda, and salt. Whisk these dry ingredients until they are fully combined, then set the bowl aside.
In a separate bowl, whisk together the egg, maple syrup, and vanilla extract until smooth and fully combined.
In the bowl of your kitchen mixer, add the room-temperature unsalted butter and granulated sugar. Using the paddle attachment, cream the butter and sugar together on medium speed for about 2-3 minutes, until the mixture becomes light and fluffy.
Scrape the butter from the sides of the bowl using a silicone spatula, then add the egg mixture. Mix on medium speed until fully combined.
Add the dry ingredients to the wet ingredients, mix on low speed. Continue mixing until a smooth, slightly firm dough forms. The dough should hold together but not be sticky.
Once the dough is formed, divide it into two equal portions.
Flatten each portion into a disk and wrap them in plastic wrap.
Place the dough in the refrigerator to chill for at least 1 hour. This helps the dough firm up, making it easier to roll and cut.

As the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
Once the dough has chilled, remove one disk from the refrigerator. Lightly flour your work surface and rolling pin. Roll the dough out to about ¼-inch thickness, using an adjustable rolling pin for even thickness throughout. If the dough starts to crack or get too soft, chill it again briefly.
Using your Christmas cookie cutters (or any other shapes), cut out cookies from the rolled dough. Carefully transfer the cut-out shapes onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
Before baking, place the cut-out cookies in the refrigerator and chill them for an additional 10 minutes. This helps the cookies hold their shape while baking.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
Transfer them to a cooling rack to cool completely.
Repeat the rolling, cutting, and baking process with the remaining dough.