Well, I can truly say the Christmas cookie baking has begun. I’ve started with a list of the cookies I want to make this year (there are some regulars, of course), but I always like to try something new too. I hunted through my cookbooks and eventually settled on this cookie found online.
And what a winner this one is! It’s from King Arthur Flour. I’ve mentioned it here before that they have a great blog, called Baking Banter. They have a big test kitchen, and numerous bakers who enjoy writing up their interesting baking journeys. These cookies are just one.
When you think of gingerbread cookies you might just think of the flat, hard variety you’d find for decorating gingerbread men. Or making gingerbread houses. These cookies are nothing like those. This is a thicker cookie – just full of spicy aromas – and also some chocolate (both cocoa and some mini-chocolate chips). They’re soft and tender cookies, although by tender I don’t mean like shortbread, either. No, these are soft. Not exactly cake-like, though. Not brownie-like. More like pumpkin cookies – moist but bursting with the spices that flavor this cookie (ginger, cinnamon, nutmeg, cloves). You also notice the molasses (there’s a LOT of molasses in these). That’s what gives the dark-dark color, not the cocoa. Once the cookies are all mixed up, you add in the mini chocolate chips, then they’re rolled into balls (or scooped with a cookie scoop in 1-tablespoon sizes) and dipped into the pearl sugar, placed on parchment-lined baking sheets and baked 10-12 minutes.
Now, I have to mention . . . I was baking these cookies to take to a cookie exchange, so I decorated them according to the recipe. It calls for (Swedish) pearl sugar. I found it at my local grocery store. I’m not a fan of those kinds of toppings particularly – they distract me from the cookie flavor (when you crunch down on them). To me those crunchy sugar things are just a waste of calories – they don’t have any taste to speak of – they’re just sugar-sugar-sugar. The cookie has all you’ll need. But, they look cute with the topping.
The dough is very easy to mix up. You scoop a small tablespoon of dough into a round shape and dip just half of the cookie into the pearl sugar. If I did them with the topping again I would use fewer of the pearl sugar thingies – the ones that got close to the hot pan melted and don’t look very attractive. The others buried slightly into each cookie top looked fine.
There, above, you can see them rolled into balls (those are the raw cookies) and dipped, ready for baking. The cookies, once baked, need to cool a bit on the baking sheets, so I just went ahead and formed all the remaining dough into cookie shapes so it was easy to put in the next batch. Don’t put the cookies that close together on the baking sheet or they’d all melt into one another – this was just my “staging sheet.”
If you bake these without the pearl sugar, you might put clear sugar crystals on top – that would be better than the pearl shape, I think. But the cookies truly don’t need any embellishment. They are very dark colored – most people would mistake these for chocolate cookies, so I’d be sure to put a little sign out saying what they are. I’m going to make a sign when I go to the cookie exchange. In this group, each person brings 6 little bags of 6 cookies each, and you pick and choose to take home 6 bags from other people. Supposedly only one bag per person, so you can’t choose to take all 6 bags of spritz or divinity from someone else. So that’s why it would be good to have a sign on these since the look would lead most people to think they’re all chocolate.
What’s GOOD: loved the flavor of these. Very, very spicy indeed (not hot spicy, just warm pumpkin pie kind of spices). Or gingerbread – which of course, these ARE. They have a little tiny bit of the cake-like quality of gingerbread, but they’re definitely a cookie. Next time I won’t bother with the white pearl sugar, but that’s just me. Your kids will likely love dipping the balls into the topping. Just don’t let them overdo it.
What’s NOT: the only thing I’d do differently next time is do without the pearl sugar. Not because it made the cookies wrong or anything. I just don’t care for the crunch. Although, once baked the pearl sugar isn’t so crunchy.
Files: MasterCook 5+ or MasterCook 14 (click link to open in MC)
* Exported from MasterCook *
Chocolate Gingerbread Cookies
Recipe By: King Arthur Flour (blog)
Serving Size: 30
1 3/4 cups all-purpose flour
1 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoons cocoa — or Dutch-process cocoa
1/2 cup unsalted butter — (8 tablespoons) at room temperature
1/2 cup packed dark brown sugar
1/2 cup molasses
1 cups semisweet chocolate mini chips
5 tablespoons Swedish pearl sugar — (optional – can use less)
Notes: I’m not so crazy about the pearl sugar on top – it looks cute, but I don’t think it adds anything to the taste. A very dark, dark cookie (looks like a chocolate cookie, but it’s really the molasses that gives these the dark color). Absolutely delicious and easy.
1. Preheat the oven to 325?F. Line two baking sheets with parchment paper, or grease lightly.
2. Combine the flour, baking soda, spices, salt, and cocoa.
3. In a separate bowl, with electric mixer beat the butter with the sugar until light and creamy.
4. Add the molasses and beat until combined.
5. Mix in the dry ingredients, then stir in the chips.
6. Scoop the dough a tablespoon at a time; a tablespoon cookie scoop works well here. Roll the top portion of each dough ball in pearl sugar.
7. Place the unbaked cookies 1 1/2″ apart, sugar side up, onto the prepared baking sheets.
8. Bake the cookies for 10 to 12 minutes, until their surface begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.
Per Serving: 119 Calories; 5g Fat (39.0% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 82mg Sodium.

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