The end of the year goes hand in hand with the scent of gingerbread. We love that smell in candles, cakes or cookies! And the recipe I’m sharing with you today even takes the scents a step further, because not only do the cookies contain these spices, but so does the hot chocolate! Delicious!
Prep Time: 45 minutes
Baking Time: 9 minutes at 350°F (180°C)
Difficulty: easy
Yield: 4 servings (for 4 cups about 1 1/4 cup (3 dl) each)
For the gingerbread cookies
For the hot chocolate
Start by preparing the gingerbread cookies: in a bowl, mix the butter, sugar, egg and salt with an electric mixer until the mixture turns white.
In another bowl, combine flour, gingerbread spices, baking powder and lemon zest and stir into previous mixture until dough is smooth.
Gather into a ball, cover and chill for about 30 minutes.
Preheat oven to 350°F (180°C).
Roll out the dough in portions between two sheets of baking paper to a thickness of about 0.08 inch (2 mm).
Cut out shapes of your choice with a cookie cutter.
Arrange them on two baking sheets lined with baking paper.
Bake for about 9 minutes. Remove the cookies from the oven and let them cool on a rack. If you wish, you can decorate the cookies with powdered sugar.
Then prepare the hot chocolate: in a saucepan, bring the milk to a boil while stirring. Lower the heat, add the chocolate and gingerbread spices, let the chocolate melt and smooth it.
Serve the hot chocolate in cups with the cookies. Add a little chocolate whipped cream for a little extra delicacy.
Any remaining cookies (will there be any?) can be stored in an airtight box for about 2 weeks.
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