Christmas Baking
Chocolate Cut Out Cookies With Ginger and Cinnamon: One Bowl, Ready to Roll and Soft Once Cooled
Soft chocolate cut out cookies with cocoa, ginger and cinnamon, mixed in one bowl, rolled and cut into stars.
NutritionApproximate, per serving
Instructions
Put the softened butter, eggs, sugar, ginger, cinnamon and cocoa in a large bowl.
Beat everything with an electric mixer into a smooth, creamy mixture. It takes about 2 minutes.
Add the baking powder and gradually add the flour. Stir with a spoon first, then knead by hand into a smooth dough that does not stick.
If the dough feels too soft, put it in the refrigerator for 30 minutes. It will be easier to roll.
Roll out the dough to a thickness of about 3/16 inch (4 to 5 mm) and cut out stars (or other shapes).
Bake in an oven heated to 350°F (180°C) for about 10 to 12 minutes.
Take them out when they feel firm to the touch but not hard. Let them cool on a wire rack.
- If the dough feels too soft, chill it for 30 minutes. Add the zest of one organic orange for extra Christmas scent. Store in a tin for up to two weeks.
- Variations: dip half of each cookie in melted dark chocolate, or leave out the ginger and add vanilla for small children.