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–+ servings

Chocolate Gingerbread Cookie Dough

https://arinaphotography.com/chocolate-gingerbread-cookie-dough/
Prep Time: 10 minutes
Chilling: 1 hour
Total Time: 1 hour 10 minutes
Servings: 24 Cookies
Calories: 152kcal

Ingredients

Equipment

Instructions

  • Measure and prepare all of your ingredients before starting to ensure a smooth process.
    A beautiful arrangement of ingredients for Chocolate Gingerbread Cookie Dough, including flour, butter, brown sugar, molasses, eggs, and a variety of spices. These ingredients are essential for creating rich and festive holiday cookies.
  • In a large mixing bowl, combine the flour, cocoa powder, cinnamon, ginger, baking soda, cloves, nutmeg, and salt. Whisk the dry ingredients until fully combined and set aside.
  • In a separate bowl, whisk together the egg, molasses, and vanilla extract until smooth and well blended.
  • In the bowl of your kitchen mixer, add the room-temperature unsalted butter and packed brown sugar. Using the paddle attachment, cream them together on medium speed for about 2-3 minutes, until the mixture is light and fluffy.
    Butter and brown sugar are added to the mixing bowl, key ingredients for Chocolate Gingerbread Cookie Dough. These provide a creamy texture and deep sweetness, which complement the chocolate and spices.
  • Scrape the butter mixture from the sides of the bowl using a silicone spatula, then add the egg and molasses mixture. Mix on medium speed until fully combined.
    Adding the molasses and egg mixture into the creamed butter and sugar in preparation for Chocolate Gingerbread Cookie Dough. This dark, rich molasses will give the dough a deep flavor and color.
  • Gradually add the dry ingredients to the wet mixture, about ⅓ at a time, mixing on low speed after each addition.
    Adding dry ingredients, including flour and cocoa powder, to the wet ingredients in the mixer for Chocolate Gingerbread Cookie Dough. This step begins the process of forming a soft and flavorful dough.
  • Continue mixing until a smooth, slightly firm dough forms. The dough should hold together but not be sticky.
  • Divide the dough into two equal portions, flatten them into disks, and wrap in plastic wrap. Place the dough in the refrigerator to chill for at least 1 hour, which helps firm it up, making it easier to roll and cut. At this phase, you can also freeze the dough for up to 3 months – just thaw it in the fridge overnight before using.
    Multiple discs of Chocolate Gingerbread Cookie Dough wrapped in plastic wrap, stacked and ready to chill. These dough discs make it convenient to shape cookies for holiday baking.

Nutrition

Calories: 152kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 146mg | Fiber: 1g | Sugar: 10g | Vitamin A: 188IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg