Average Rating: 3.6875TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch + cooling
YIELD: 3 dozen.Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 cup molasses
- 3 cups all-purpose flour
- 2 tablespoons plus 1-1/2 teaspoons baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Icing and decorations of your choice
Instructions
- 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle.
- 2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps.
- 3. Bake 6-8 minutes or until edges are firm. Remove to wire racks to cool. Ice and decorate as desired.
Nutrition Facts
1 each: 92 calories, 3g fat (2g saturated fat), 13mg cholesterol, 95mg sodium, 16g carbohydrate (7g sugars, 0 fiber), 1g protein.
Diabetic Exchanges: 1 starch, 1/2 fat.