Chocolate Gingerbread Cookies

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1/2 cup molasses
• 3 cups all-purpose flour
• 2 tablespoons plus 1-1/2 teaspoons baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Icing and decorations of your choice

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased
3. . Repeat with remaining dough; chill and reroll scraps.
4. Bake 6-8 minutes or until edges are firm. Remove to wire racks to cool. Ice and decorate as desired.

butter, sugar, egg, molasses, allpurpose, baking cocoa, baking soda, ground cinnamon, baking powder, salt, icing and decorations

Taken from www.tasteofhome.com/recipes/chocolate-gingerbread-cookies/ (may not work)