Gingerbread cookies with cocoa

12 servings

60 minutes

Gingerbread cookies with cocoa are a fragrant treat inspired by European baking traditions. Ginger gives it a warm, spicy depth, while cocoa adds a rich color and a hint of chocolate bitterness. The history of such cookies dates back to medieval Europe, where spices were valued like gold. These cookies are perfect for cozy winter evenings with a cup of hot tea or coffee. They also make great decorations for the Christmas tree due to the ability to cut shapes and decorate them with icing. Their crispy texture and rich flavor make them not just a delicacy but also part of a festive ritual filled with warmth and magic.

Energy value per serving

• Calories: 156.6
• Proteins: 2.9g
• Fats: 5.8g
• Carbohydrates: 23.5g

Ingredients

• Wheat flour: 250 g
• Butter: 70 g
• Brown sugar: 80 g
• Chicken egg: 1 pc
• Ground ginger: 1 tsp
• Ground cinnamon: 1 tsp
• Grated ginger: 1 tsp
• Cocoa powder: 1 tbsp

Cooking steps

1. Cut the butter into cubes, combine with sugar, egg and beat with a mixer for 2-3 minutes — it should become a homogeneous mass.

   Required ingredients:

   • Butter: 70 g
   • Brown sugar: 80 g
   • Chicken egg: 1 piece

2. Add flour, ginger, cinnamon, and cocoa (cocoa will give the cookies a brown tint). Wrap the dough in plastic wrap and refrigerate for half an hour.

   Required ingredients:

   • Wheat flour: 250 g
   • Ground ginger: 1 teaspoon
   • Ground cinnamon: 1 teaspoon
   • Grated ginger: 1 teaspoon
   • Cocoa powder: 1 tablespoon

3. Roll out the dough between two sheets of parchment paper to a thickness of about 5–7 mm.

4. Preheat the oven to 180 degrees. Line a baking tray with parchment paper. Make shapes from the dough and place them on the tray (if you plan to hang the cookies on the tree, don't forget to make holes for the strings in the shapes).

5. Bake for 5–10 minutes (depending on the thickness of the cookies).

6. When the cookies cool down, they can be decorated with colorful icing.