Chocolate gingerbread trees
Chocolate gingerbread trees combine the warmth of gingerbread spices with rich cocoa for a festive treat. Simple to make, these unique cookies are perfect for holiday celebrations.
Cook time 30 min
Prep time 110 min
Ingredients:
1/3 cup butter1/3 cup brown sugar
1/3 cup maple syrup
1 tsp cinnamon
1 tsp ginger
2 tbsp dry cocoa powder
1 egg white
1 cup powdered sugar
Chocolate gingerbread trees are a delightful and festive treat perfect for the holiday season. These cookies blend the warmth of gingerbread spices with the rich flavor of chocolate, creating a unique and tasty dessert that's sure to please both children and adults alike. With simple ingredients and clear steps, you'll find making these cookies a joyful holiday activity.
Instructions:
- In a medium-sized saucepan, melt the 1/3 cup butter over medium heat.
- Once melted, add the 1/3 cup brown sugar and 1/3 cup maple syrup to the saucepan. Stir the mixture continuously until the sugar dissolves completely.
2. Add Spices and Cocoa:
- Remove the saucepan from the heat.
- Stir in 1 tsp cinnamon, 1 tsp ginger, and 2 tbsp dry cocoa powder. Mix well until all the ingredients are fully incorporated.
- Allow the mixture to cool to room temperature.
- Once the mixture is cool, add the 1 egg white and stir until the mixture is smooth and uniform.
- Gradually add the 1 cup powdered sugar to the mixture, stirring constantly until a dough forms.
- The dough should be firm enough to handle but soft and pliable. If it’s too sticky, you can add a bit more powdered sugar until you reach the desired consistency.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the dough on a lightly powdered surface to about 1/4 inch thickness. Use a tree-shaped cookie cutter to cut out the gingerbread trees. Place them onto the prepared baking sheet, spaced about 1 inch apart.
- Bake in the preheated oven for 8-10 minutes or until the edges are just starting to brown. Be careful not to overbake, as they will continue to firm up as they cool.
- Allow the gingerbread trees to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can decorate the trees with icing, sprinkles, or any other decorative elements of your choice.
These chocolate gingerbread trees are not just visually appealing but also deliciously satisfying. They make for an excellent addition to any holiday gathering or as a homemade gift. By following the tips provided, you can ensure your cookies turn out perfectly every time. Enjoy baking and sharing these scrumptious treats with your loved ones!
Chocolate gingerbread trees FAQ:
Bake the Chocolate Gingerbread Trees in a preheated oven at 350°F (175°C) for 8-10 minutes. Keep an eye on them, as the edges should just start to brown, and be cautious not to overbake.
The cookies are done when the edges are starting to brown slightly. They will continue to firm up as they cool, so it's best to take them out while they're still slightly soft.
Yes, you can substitute the maple syrup with honey or agave syrup if needed. However, this may alter the flavor slightly.
Store the cookies in an airtight container at room temperature for up to one week. For longer freshness, you can refrigerate them, but allow them to come to room temperature before serving.
If the dough is too sticky, simply add a bit more powdered sugar, a tablespoon at a time, until it reaches a workable consistency. Ensure not to add too much at once to avoid making the dough too dry.
Tips:
- Use room temperature butter for easier mixing.
- Chill the dough before rolling it out to make it easier to handle and cut into shapes.
- For evenly baked cookies, roll out the dough to an even thickness and use a cookie cutter for uniform shapes.
- Decorate the trees with extra powdered sugar for a snowy effect, or add some colorful icing for a festive touch.
Nutrition per serving
4 ServingsCalories 390kcal
Protein 2.67g
Carbohydrates 66g
Fiber 3.35g
Sugar 60g
Fat 16g
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