Chocolate Gingerbread People

Name: Chocolate Gingerbread People
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: Chinese
Ingredients: 2 3/4 cup Chocolate gingerbread dough - low-gluten flour (bleached); 1/2 cup Chocolate gingerbread dough - non-alkalized cocoa powder (sifted); 1 tbsp Chocolate gingerbread dough - ginger powder; 1 1/2 tsp Chocolate gingerbread dough - cinnamon powder; 1/2 tsp Chocolate gingerbread dough - clove powder; 1/4 tsp Chocolate gingerbread dough - nutmeg powder (freshly ground); 1/2 tsp Chocolate gingerbread dough - salt; 1 cup (2 sticks) Chocolate gingerbread dough - unsalted butter (softened); 3/4 cup Chocolate gingerbread dough - Muscovado or dark brown sugar (packed); 3/4 cup Chocolate gingerbread dough - granulated sugar; 1 Chocolate gingerbread dough - large egg; 2 tbsp Chocolate gingerbread dough - hot water; 1 tbsp Chocolate gingerbread dough - unsulphured (light) molasses; 1 tsp Chocolate gingerbread dough - baking powder; Decoration - decorative icing (see page 361 recipe), to taste; Decoration - paste food coloring, various colors (optional), to taste; Decoration - white coarse sugar (optional), to taste

A traditional holiday gingerbread treat perfect for parent-child baking, these chocolate gingerbread people get their rich chocolate flavor from added cocoa powder and deep molasses aroma from Muscovado brown sugar.

3 hours

Easy

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Ingredients

Chocolate gingerbread dough - low-gluten flour (bleached) 2 3/4 cup

Chocolate gingerbread dough - non-alkalized cocoa powder (sifted) 1/2 cup

Chocolate gingerbread dough - ginger powder 1 tbsp

Chocolate gingerbread dough - cinnamon powder 1 1/2 tsp

Chocolate gingerbread dough - clove powder 1/2 tsp

Chocolate gingerbread dough - nutmeg powder (freshly ground) 1/4 tsp

Chocolate gingerbread dough - salt 1/2 tsp

Chocolate gingerbread dough - unsalted butter (softened) 1 cup (2 sticks)

Chocolate gingerbread dough - Muscovado or dark brown sugar (packed) 3/4 cup

Chocolate gingerbread dough - granulated sugar 3/4 cup

Chocolate gingerbread dough - large egg 1

Chocolate gingerbread dough - hot water 2 tbsp

Chocolate gingerbread dough - unsulphured (light) molasses 1 tbsp

Chocolate gingerbread dough - baking powder 1 tsp

Decoration - decorative icing (see page 361 recipe) to taste

Decoration - paste food coloring, various colors (optional) to taste

Decoration - white coarse sugar (optional) to taste

Instructions

Make the dough

In a large bowl, whisk together the flour, cocoa powder, ginger powder, cinnamon, cloves, nutmeg, and salt until well combined; set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and pale in color, about 3 minutes. Add the egg and beat until combined.

Add the molasses mixture

In a small bowl, stir the hot water, molasses, and baking powder until the baking powder dissolves. Gradually add the molasses mixture on low speed. Beat on medium speed until combined. On low speed, add the dry ingredients in a few additions, beating just until combined. Turn the dough out, shape into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours until firm (can be refrigerated for up to 3 days).

Cut the cookies

Place a rack in the center of the oven and preheat to 350°F (about 175°C); grease two baking sheets. Divide the chilled dough into four portions; wrap three and return them to the refrigerator. On a lightly floured work surface, roll one portion of dough to 1/8 inch thick. Use a 2 3/4-inch gingerbread person cutter to cut out as many cookies as possible. Carefully transfer to the baking sheets. Gather the scraps, press back together, and chill for about 30 minutes until firm enough to roll again (scraps may be re-rolled only once).

Bake

Bake one sheet at a time for 8 to 10 minutes until the surface is set. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

Decorate

Prepare the decorative icing following the instructions on page 361. Divide the icing among several small bowls to tint different colors, covering each with plastic wrap to prevent drying. Use the tip of a toothpick to add a small amount of paste food coloring to each bowl; add warm water drop by drop until the icing flows in a smooth line and does not form a peak when a spoon is dipped in. Transfer the icing to parchment paper cones and decorate the cookies as desired. Sprinkle coarse sugar on the icing while it is still wet. Allow the icing to dry completely, about 4 hours.