Chocolate Gingerbread Drops Recipes

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GINGER DROP COOKIES



Ginger Drop Cookies image

My mother shared the recipe for these soft spice cookies, and I'm so grateful to have it! -Bethel Walters, Willow River, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5-1/2 dozen.

Number Of Ingredients 10

1 cup shortening
1 cup packed brown sugar
1 cup molasses
2 large eggs, room temperature
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon salt
1/2 cup water

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and eggs. Combine the dry ingredients; add to the creamed mixture alternately with water. Refrigerate for at least 8 hours. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 165 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 158mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE GINGERBREAD DROPS



Chocolate Gingerbread Drops image

Still delivering the last of my cookie trays for 2007 and already contemplating the goodies that will adorn them in 2008. This one came to me in an e-mail from BHG and the ingredient list had me salivating. Placing this here for safekeeping.

Provided by justcallmetoni

Categories     Drop Cookies

Time 33m

Yield 36 serving(s)

Number Of Ingredients 11

1/2 cup shortening
3/4 cup packed brown sugar
3/4 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground allspice
1/4 teaspoon salt
1/4 cup molasses
1 egg
2 cups all-purpose flour
1/2 cup dried tart cherry
3 ounces bittersweet chocolate, chopped

Steps:

  • Preheat oven to 375°F
  • In large bowl beat shortening on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt and continue mixing another two to three minutes. Next beat in the egg and molasses until incorporated in to the other wet ingredients.
  • Add flour and fully mix in to the batter using as little mixing time as possible. Depending on your appliance, you may need to add the last bit of flour in by hand. Stir in cherries and chocolate.
  • Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 8 minutes or until bottoms are lightly browned. Transfer to wire racks to cool.

Nutrition Facts : Calories 77.9, Fat 3.1, SaturatedFat 0.8, Cholesterol 5.9, Sodium 47.2, Carbohydrate 11.9, Fiber 0.2, Sugar 5.9, Protein 0.9

CHOCOLATE-GINGERBREAD COOKIES



Chocolate-Gingerbread Cookies image

Perfect chocolate gingerbread cookie recipe for the holidays as a treat for both adults and children. To store, layer within wax paper in an airtight container.

Provided by SusieQ88

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 2h55m

Yield 24

Number Of Ingredients 15

7 ounces semisweet chocolate
1 ½ cups all-purpose flour
1 tablespoon all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup unsalted butter
1 tablespoon freshly grated ginger
½ cup packed dark brown sugar
¼ cup unsulphured molasses
1 teaspoon baking soda
1 ½ cups boiling water
¼ cup white sugar

Steps:

  • Line 2 baking sheets with parchment paper. Chop chocolate into 1/4-inch chunks; set aside. Sift 1 1/2 cups plus 1 tablespoon flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.
  • Beat butter and ginger together in the bowl of an electric stand mixer fitted with a paddle attachment until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • Dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture followed by remaining flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1-inch thickness; seal with plastic. Refrigerate until firm, 2 hours or more.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Roll dough into 1 1/2-inch balls and place 2 inches apart on the prepared baking sheets. Refrigerate for 20 minutes. Roll in white sugar.
  • Bake in the preheated oven until the surfaces crack slightly, 10 to 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 20.4 g, Cholesterol 10.2 mg, Fat 6.6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 56.2 mg, Sugar 12.6 g

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