We used this recipe this year to make our ginger bread men cookies. They were wonderful. It is a fun, different flavor. I really liked how soft the cookies stayed.
1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup molasses
3 cups all-purpose flour
2 tablespoons plus 1-1/2 teaspoons HERSHEY®’S Cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Icing and decorations of your choice
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg and molasses. Combine the flour, cocoa, baking soda,
cinnamon, baking powder and salt; gradually add to creamed mixture
and mix well. Cover and refrigerate for 1 hour or until easy to
handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut
with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in.
apart on ungreased baking sheets. Repeat with remaining dough; chill
and reroll scraps.
Bake at 350° for 6-8 minutes or until edges are firm. Remove to
wire racks to cool. Ice and decorate as desired. Yield: 3 dozen.
Nutrition Facts: 1 cookie equals 92 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 95 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
36 Servings Prep: 40 min. + chilling Bake: 10 min./batch + cooling
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