Chocolate Kissed Gingerbread Cookies
Nutritional Info
- Servings Per Recipe: 95
- Amount Per Serving
- Calories: 71.5
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 21.1 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 0.4 g
- Protein: 0.4 g
View full nutritional breakdown of Chocolate Kissed Gingerbread Cookies calories by ingredient
Introduction
Thesse are Gluten Free and Dairy Free and still yummy Thesse are Gluten Free and Dairy Free and still yummyNumber of Servings: 95
Ingredients
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3 cups GF flour
¾ tsp Xantham Gum
2 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg (I omitted)
1/4 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature (or Coconut oil)
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg (or 1/3 cup apple sauce)
1/4 cup granulated sugar
1 tsp. vanilla extract
Semi-sweet or dark chocolate disks (I used Trader Joe’s chocolate callets)*
Directions
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Using a mixer, beat butter and brown sugar on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a callet into the center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
*No Trader Joe’s nearby? These chocolate buttons from King Arthur Flour look very similar to what I used.
Serving Size: Makes 95 1" Cookies
Number of Servings: 95
Recipe submitted by SparkPeople user EZMYCOE.
Using a mixer, beat butter and brown sugar on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a callet into the center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
*No Trader Joe’s nearby? These chocolate buttons from King Arthur Flour look very similar to what I used.
Serving Size: Makes 95 1" Cookies
Number of Servings: 95
Recipe submitted by SparkPeople user EZMYCOE.