Chocolate Gingerbread Cookies Spanish Fork UT

Here’s a twist on a traditional recipe for Chocolate Gingerbread Cookies, melding the exotic flavors of fresh ginger, cinnamon, nutmeg and chocolate, plus a twist of peppermint.All of the ingredients should be available at your local natural and organic food store. Keep on reading to learn how to do it.

Syracuse Farmers Market
(801) 825-3633
1891 West 1700 South; Syracuse Museum and Cultural Center
Syracuse, UT
Spanish Fork Farmers Market
(801) 804-4530
City Center 40 South Main St. parking lot
Spanish Fork, UT
Jacob's Cove Heritage Farm
(888) 880-8039
Orem, UT
Herb Shop Connection
(801) 489-8797?
1195 Spring Creek Pl
Springville, UT
True Foods Market
(801) 426-0646?
192 W 1480 S
Orem, UT
Roberts Ranch & Gardens
(801) 836-0232
Spanish Fork, UT
Provo's Farmers Market
(801) 542-9382
500 West 100 South
Provo, UT
Lindon Farmers Market
(801) 785-7981
60 N. State Street; across from the City Center
Lindon, UT
Good Earth Natural Foods
(801) 375-7444?
1045 S University Av
Provo, UT
Good Earth Natural Foods Market
(801) 765-1616
500 S State
Orem, UT
Data Provided by:
 
provided by: Organic Food and Green Living

Chocolate Gingerbread Cookies

It simply isn’t Christmas without warm, freshly baked cookies. Here’s a twist on a traditional recipe, melding the exotic flavors of fresh ginger, cinnamon, nutmeg and chocolate, plus a twist of peppermint. All of the ingredients should be available at your local natural and organic food store.

Chocolate Gingerbread Cookies 

Makes 2 dozen
  • 1½ cups flour 
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg 
  • 1 teaspoon baking soda 
  • 1/4 cup cocoa powder 
  • 8 tablespoons butter 
  • 2 teaspoons grated fresh ginger (or 1 teaspoon ground) 
  • 1/2 cup molasses 
  • 4 tablespoons sugar, divided 
  • 6 ounces chocolate chips 
  • 1/2 cup chopped nuts (optional) 
  • 1/4 cup crushed peppermint candy canes 
Sift flour, cinnamon, nutmeg, baking soda and cocoa together. Set aside. Cream butter and ginger until light. Stir in molasses and 2 tablespoons sugar. Gradually add flour mixture into butter mixture. Stir in chocolate chips and nuts. Wrap dough in plastic, and refrigerate at least 1 hour. Heat oven to 325°F. Roll 1 tablespoon dough into ball with palms and flatten into disks. Dip in crushed candy canes and remaining 2 tablespoons sugar. Place 2 inches apart on baking sheet. Bake 15 minutes. Cool. Recipe and photo courtesy of Grandma’s Original Molasses/B & G Foods...

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