Sugar, spice, and everything nice — especially chocolate — are all essential elements of the holiday season. Combine all three in these festive cookies made with cocoa powder and the fundamental spices used to flavor gingerbread.
To help these cookies keep their precise shape, chill the cut-out cookies on the cookie sheet before you pop them into the oven to bake.
Whisk together flour, cocoa, cinnamon, ginger, salt, baking powder, baking soda, and cloves in a bowl; set aside.
Using a hand mixer on medium speed, cream butter, brown sugar, and granulated sugar in a bowl until mixture is light and fluffy, about 5 minutes.
Add egg to creamed mixture; beat on low speed until well blended. Add half of the flour mixture; beat on low until ingredients are combined. Add remaining flour mixture, beating only until flour is incorporated into dough.
Divide dough in half. Roll each portion between two sheets of parchment or waxed paper until dough is about 1/8-inch thick. Chill dough for at least 1 hour.
Preheat oven to 350°; line cookie sheets with parchment paper.
Remove top sheet of parchment. Cut dough into desired shapes with cookie cutters. Transfer cookies to the prepared cookie sheets, spacing cookies 1 inch apart. (Roll scraps again one time only.) If desired, sprinkle cookies with coarse sugar, or wait to decorate cookies after baking. Chill cookies again, about 20 minutes.
Sprinkle cookies with powdered sugar or additional coarse sugar.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 73mg 3%
Carbs 12g 4%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.