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Recipe Summary

total:
10 mins
Yield:
40 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In small bowl, stir together cocoa powder, ginger, baking soda, cinnamon, salt, and cloves.

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  • In a 1-quart jar, layer ingredients in the following order: flour; brown sugar, granulated sugar, and cocoa mixture. Seal; store in a cool, dry place for up to 1 month. Makes enough mix to make about 40 cookies.

Instructions for note on how to make cookies:

In a large bowl, beat 1/2 cup softened butter and 1/2 cup shortening with an electric mixer on medium to high speed for 30 seconds. Beat in 1 egg, 2 tablespoons molasses, 2 tablespoons water, and 1 teaspoon vanilla, scraping side of bowl occasionally. Beat in as much of the cookie mix from the jar as you can with the mixer. Using a wooden spoon, stir in any remaining cookie mix. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle. Preheat oven to 375 degrees F. On a lightly floured surface, roll dough to 1/8-inch thickness. Using floured 4- to 5-inch people cookie cutters, cut out dough. Place cutouts 1 inch apart on ungreased cookie sheets. Bake for 7 to 8 minutes or until edges are firm. Transfer cookies to a wire rack and let cool. Decorate as desired.

Nutrition Facts

111 calories; fat 5g; cholesterol 12mg; saturated fat 2g; carbohydrates 15g; protein 1g; sodium 89mg.
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