Cocoa Gingerbread Men
- Level: Intermediate
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 164
- Total Fat
- 4
- Saturated Fat
- 3
- Carbohydrates
- 31
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 18
- Sodium
- 106
- Total: 4 hr 15 min
- Prep: 45 min
- Inactive: 3 hr 15 min
- Cook: 15 min
Ingredients
2 1/2 cups all-purpose flour, plus more for dusting
1/2 cup plus 1 tablespoon unsweetened cocoa powder (not Dutch process)
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, at room temperature
3/4 cup molasses
2/3 cup packed light brown sugar
1 large egg
1 cup confectioners' sugar
2 to 3 tablespoons fresh orange juice
Directions
- Whisk the flour, 1/2 cup cocoa powder, the ginger, cinnamon, cloves, allspice, baking soda and salt in a medium bowl. Beat the butter, molasses and brown sugar in a large bowl with a mixer on medium speed until light in color, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, beating until just combined. Divide the dough between 2 sheets of plastic wrap; shape into disks. Wrap and refrigerate until firm, about 2 hours.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface until about 1/4 inch thick. Cut out shapes with 3-inch cookie cutters; arrange 1 inch apart on the prepared baking sheets. Reroll the scraps once and cut out more cookies. Refrigerate the cookies until firm, about 15 minutes.
- Bake, switching the pans halfway through, until the cookies are set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the glaze: Whisk the confectioners' sugar, the remaining 1 tablespoon cocoa powder and the orange juice in a bowl. Transfer to a resealable plastic bag and snip a small corner; pipe onto the cookies. Let set, 1 hour.