• Chocolate Gingersnaps

    Chocolate Gingersnaps

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    Makes 36 2-inch cookies

    • 8 oz. American Heritage® Chocolate Sticks
    • 4 oz. butter
    • 4 oz. brown sugar
    • ½ cup molasses
    • 2 teaspoons water
    • 3 tablespoons grated fresh ginger
    • 6 ¾ oz. flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • ½ teaspoon nutmeg
    • 3 ½ oz. granulated sugar
    Step 1

    Cream butter and brown sugar until creamy. Add molasses, water and ginger. Scrap bowl as necessary.

    Step 2

    Combine flour, baking soda, nutmeg, ginger and cinnamon. Slowly add to the mixer, blending thoroughly. Stir in American Heritage Chocolate Drink, mixing until it forms a dough. Wrap in plastic and refrigerate 2 hours.

    Step 3

    Preheat oven to 350°F. Shape the dough into 1 ½-inch balls. Roll balls in granulated sugar. Arrange on a baking sheet lined in parchment. Bake for 14-16 minutes. Store baked cookies in airtight container.

    Step 4

    * If not baking all the cookies, refrigerate dough in airtight container until ready to use.

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