Lemon Poppy Seed Muffins

The typical gingerbread tastes of these chocolate gingerbread biscuits pair well with chocolate. These delicious cookies have a simple vanilla icing and all the fun festive spices. They make great cookie stamps or cutout gingerbread cookies.  

-1 ¾ c medium light rye flour sub -⅓ c dutch process cocoa powder -⅓ c black cocoa powder see notes -1 tsp ground ginger -1 tsp ground cinnamon -¼ tsp all spice -¼ tsp salt -6 tbsp unsalted butter -¼ c molasses see notes -½ c granulated sugar -½ c light brown sugar -1 large egg yolk

INGREDIENTS

Freeze cookie stamps to make pressing cookies easier. Skip this if cutting shapes. Mix flour, spices, and cocoa powder in basin. Mix the dry ingredients well.

INSTRUCTIONS

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1

Cream butter, sugar, and molasses on low speed, then medium speed in a stand mixer with paddle attachment or electric hand mixer with beaters. Mix well until smooth.

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2

Add egg yolk and mix well. Mix in ¼ of the dry ingredients at a time on moderate speed or by hand. Always beat until dry ingredients are just combined (flour streaks remain). 

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3

Beat until the dough almost comes together one last time. There may some crumble, especially near the mixing bowl bottom. Drop the dough gently onto plastic wrap.

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4

Gather stray dough and carefully shape it into a disk (like a pie crust). Cover with plastic wrap and freeze for 15-20 minutes. Line a baking sheet with parchment.

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5

ALSO SEE

Gingerbread Muffins Recipe