Ingredients
Equipment
Method
- Combine the softened butter and granulated sugar in a large mixing bowl, then beat with a stand mixer or whisk for 2-3 minutes until the mixture is light and fluffy, and the sugar starts to dissolve.
- Add the vanilla extract and egg to the butter mixture, then mix until fully incorporated and smooth.
- In a separate bowl, whisk together the cocoa powder, flour, baking powder, cinnamon, ginger, and salt to evenly distribute the spices and leavening agents.
- Gradually add the dry mixture to the wet ingredients, mixing just until the dough begins to come together and no streaks of flour remain.
- Divide the dough in half, shape each into a flat disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour to relax the gluten and firm up the dough.
- Preheat your oven to 180°C (350°F). Remove one disk of dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
- Lightly dust your work surface and rolling pin with flour. Roll out the dough to about 1/4 inch thickness, aiming for an even surface.
- Use cookie cutters to cut out shapes from the dough. Transfer the cut cookies to a baking sheet lined with parchment paper, spacing them about 1 inch apart.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies feel firm around the edges. The aroma of cocoa and spices will fill the kitchen.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy these aromatic, tender cookies with a glass of milk or your favorite warm beverage. They’re perfect for cozy fall days or Halloween festivities.
Notes
Chill the dough thoroughly for easier rolling and to prevent spreading. Feel free to decorate with icing or sprinkles once cooled for a festive touch.