Chocolate Spiced Goth-Christmas Cookies
I wanted to make something for Halloween aka Goth Christmas with A: what I had in my pantry and B: something I can make dairy free for my hubby to enjoy. These are a work in progress, so any notes would be helpful:) Also since, in the words of Ministry, Every Day is Halloween, you should make these anytime you want 👻
¾ c. dark brown sugar 1½ stick unsalted butter or butter substitute [I use Earth Balance] 1 large egg ½ c. unsulphered molasses
Using standing mixer with the paddle attachment, combine the sugar and butter until incorporated. Add egg and beat until pale and fluffy, about 4 minutes. Add molasses, and mix on low to combine. Add flour mixture a bit at a time on low and beat until just combined, about 1 minute.
Divide dough in half. Place each between two pieces of parchment paper, and roll to a 1/4-inch-thick disk. Refrigerate 1 hour.
Heat oven to 325 degrees F.
Tools
- standing or hand mixer
- measuring cups and spoons
- parchment paper
- spatula
- rolling pin
- 2 baking sheets [lined]
- cookie cutter [should be about 6" long]
Ingredients
2½ c. flour ½ c. dark chocolate powder ½ tsp. ground cardamom ½ tsp. ground cinnamon ½ tsp. fine sea or kosher salt ½ tsp. baking soda ½ tsp. baking powder
¾ c. dark brown sugar 1½ stick unsalted butter or butter substitute [I use Earth Balance] 1 large egg ½ c. unsulphered molasses
Instructions
In a large bowl sift together flour, dark chocolate powder, cardamom, cinnamon, salt, baking soda, baking powder.
Using standing mixer with the paddle attachment, combine the sugar and butter until incorporated. Add egg and beat until pale and fluffy, about 4 minutes. Add molasses, and mix on low to combine. Add flour mixture a bit at a time on low and beat until just combined, about 1 minute.
Divide dough in half. Place each between two pieces of parchment paper, and roll to a 1/4-inch-thick disk. Refrigerate 1 hour.
Heat oven to 325 degrees F.
Take out one roll of dough and keep the parchment on the bottom, cut out your cookies and place on your lined baking tray. Place 1 inch apart. Roll out remaining dough between 2 sheets of parchment to 1/4" and continue cutting out cookies until done. Do this with the other dough as well.
Bake about 12 minutes, rotating baking sheets halfway through baking, until cookies are a bit firm to the touch and the sides are hard.
Allow to cool on the treys for 5 minutes then transfer to wire rack. Serve when cooled completely.
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