stand mixer with paddle attachment or eletric hand mixer with beaters
snowflake cookie press or other cookie cutter
chewy chocolate gingerbread cookies
1 3/4 c (185g)medium or light rye flour sub with 1 1/2 c (180g) all purpose
1/3 c (28g)dutch process cocoa powdersee notes
1/3 c (28g)black cocoa powdersee notes
1tsp ground ginger
1 tsp ground cinnamon
1/4 tsp all spice
1/4 tsp salt
6 tbsp (85g)unsalted butter, evenly cubed at room temperaturesee notes
1/4 c (59ml)molasses see notes
1/2 c (100g)granulated sugar
1/2c (100g)light brown sugar
1large egg yolk, room temperature
1c (120g)powdered sugar, sifted
1tbsp (14g)unsalted butter, melted
1/4- 1/2 tsp (1-2.5 ml)vanilla extractto taste
1-2 tbsp (15-30ml)waterto desired consistency
Place the cookie stamps in the freezer (this makes pressing the cookie out easier). If cutting out into shapes, skip this step. In mixing bowl, whisk together the flour, spices and cocao powder. Whisk well to thoroughly combine the dry ingredients. Set aside.
In a stand mixer with paddle attachment or with electric hand mixer with beaters, cream together the butter, sugar and molasses on low speed, increasing to medium speed. Cream together until smooth and well combined. Beat in the egg yolk until well combined.
On the lowest speed, or by hand, mix in the 1/4 of the dry ingredients at a time. Beat each time until the dry ingredients just incorporate (you will still see flour streaks). Beat a final time until the dough just comes together. There may be some crumble especially at the bottom of the mixing bowl. Gently dump the dough onto a piece of plastic wrap. Collect and stray pieces of dough and gently shape the dough into a disk (think of this like making a pie crust). Wrap in the plastic wrap and chill in the freezer for 15-20 minutes. During the chill time, preheat the oven to 375F. Line a baking sheet with parchment paper and set aside.
Press stamp cookies**
This is perhaps the easiest way to prepare these cookies. Remove the cookie dough from the freezer. Scoop the dough into 2 tbsp size balls. A cookie scoop is great for this! Lightly spray the cookie stamp with non stick spray (you may have to respray every 2-3 cookies)Place the cookie dough ball in the center of the stamp. Press down firmly until the dough has fully reached the edges of the stamp. Gently lift up and release the cookie onto the prepared baking sheet. Repeat for the next 6-8 cookies. Place any unused dough wrapped in the plastic wrap in the fridge while the next batch bakes.
Cut out stamp cookies**
Remove the cookie dough from the freezer. Roll out the cookie dough on a lightly floured surface to 1/4" thick, much the same way as making a pie crust. Remove a cookie stamp from the freezer. Press the stamp all the way down through the dough. Gently lift the cookie stamp. Repeat for 2-3 cookies before switching to another stamp (if using more than one). Repeat until most of the dough has been cut. Store unused dough wrapped in the plastic wrap in the fridge while the next batch bakes. Transfer the cookies to the prepared baking sheet.
Cut out cookies (traditional shapes)
Remove the cookie dough from the freezer. Roll out the cookie dough on a lightly floured surface to 1/4" thick, much the same way as making a pie crust. Press the cookie cutter through the dough. Gently twist and release. Repeat until most of the dough has been cut. Transfer the first batch of cookies to the prepared baking sheet. Store unused dough wrapped in the plastic wrap in the fridge while the next batch bakes.
Baking and Glazing
Bake the cookies at 375 F for 6-8 minutes. The cookie will be set, but still soft when it is ready. Remove from the oven and cool on the hot baking sheet on a cooling rack for 3-4 minutes. Gently transfer the cookies to a cooling rack for another 20-20 minutes. Cookies should be completely cool before applying the glaze. For the glaze: Mix the powdered sugar, vanilla extract and melted butter together. Add 1 tbsp water at a time to reach the desired consistency. Brush the glaze onto the cooled cookies. Alternatively you can gently dip the tops of the cookies into the glaze, but I find brushing with a pastry brush works better. Allow the glaze to set for 30-45 minutes and enjoy!
*If the finished dough feels too crumbly and won't easily stick together, and hold the shape of a ball when rolled, add up to 2 tbsp more butter (1 tbsp at a time). ** Should the cookie stamp stick at any point, lightly spray the stamp with non stick spray. If this doesn't work, stick the dough and the cookie stamp in the freezer for 15-20 minutes.All purpose flour: The cookies will be slightly less chewy than when using rye flour. However, the rye flour is a stronger flavor, so if you're unsure of the flavor, start with the all purpose first.Dutch process and black cocoa: the flavors of these cocoas is smoother and richer than when using natural unsweetened cocoa. While I prefer the taste of these, unsweetened works fine here, too. Sub 1:1 for each in the recipe. Unsulphured molasses was used in this recipe. Blackstrap is not the best substitute for this because it is thicker and more bitter. If possible, use the suggested molasses in this recipe. If you do want to try blackstrap, reduce the amount to 2 tbsp and add 2 tbsp honey to the recipe.