Description
Cozy and flavorful Chocolate Gingerbread Cookies combining rich chocolate with warm, fragrant spices. Soft yet chewy with a festive aroma, perfect for sharing or enjoying with tea. Easy to make with simple ingredients and customizable to suit your taste.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (natural)
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
Wet Ingredients
- 1/2 cup plant-based butter, softened
- 3/4 cup brown sugar (natural)
- 1/4 cup molasses (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract (natural)
Optional Variations
- 1/2 cup (plant-based) chocolate chips or chunks
- 1/2 cup chopped walnuts, pecans, or almonds
- 1 tbsp flaxseed meal mixed with 3 tbsp water (vegan egg replacer)
- Additional ground ginger and cinnamon to taste for spicy boost
- 1 tsp fresh orange zest
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, ground ginger, ground cinnamon, and ground cloves until well combined to ensure even spice distribution and smooth dough texture.
- Cream Butter and Sugar: In a separate bowl, beat the plant-based butter with the brown sugar (natural) until light and fluffy, creating a creamy base that helps the cookies stay tender.
- Add Wet Ingredients: Blend in molasses (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar, and vanilla extract (natural) to the creamed butter and sugar. Mix thoroughly to bring a rich, complex flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients, stirring gently until a dough forms. Do not overmix; just enough to combine and maintain tenderness. If using any optional add-ins like chocolate chips or nuts, fold them in at this stage.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least one hour. Chilling firms it for easier handling and enhances the spice fusion.
- Shape and Bake: Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface to about 1/4 inch thickness and cut into your favorite shapes. Place cookies on a parchment-lined baking sheet and bake for 10 to 12 minutes, or until edges look set but centers remain soft.
Notes
- Proper Chilling: Chilling the dough prevents cookies from spreading too much during baking.
- Do Not Over-Bake: Remove cookies when edges look set but centers remain soft to keep them chewy.
- Even Spices: Sift spices with the dry ingredients for balanced flavor in every cookie.
- Rolling Thickness: Keep dough at about 1/4 inch thick for even baking and the best texture.
- Use Parchment Paper: Prevent sticking and make cleanup easier by baking on parchment-lined trays.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Chocolate gingerbread cookies, festive cookies, soft chewy cookies, holiday treats, plant-based cookies
