Chocolate Gingerbread Cookies with Chocolate and Lime Royal Icing

This is a great combination of Chocolate, Lime, and Ginger!

INGREDIENTS FOR CHOCOLATE GINGERBREAD COOKIES

½ cup salted butter (1 stick)
½ cup molasses
2 ounces SoChatti
2 ½ cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground ginger
¼ cup whole milk
additional SoChatti for decorating
lime royal icing

INGREDIENTS FOR LIME ROYAL ICING

3 tablespoons Meringue powder
4 cups Powdered sugar
5 to 6 tablespoons lime juice

INSTRUCTIONS FOR CHOCOLATE GINGERBREAD COOKIES

Step 1: Melt your butter in a microwave safe bowl. Add the molasses and SoChatti and stir to combine.

Step 2: In a separate large bowl sift together your flour, sugar, baking powder, baking soda, and ginger. Add the SoChatti mixture and the milk to the dry ingredients. Mix until combined well. Form dough into a ball and wrap in plastic wrap. Place the dough into the fridge for about an hour, or until firm.

Step 3: Pre-heat your oven to 375 degrees F. Roll out refrigerated dough on a silicone baking sheet, so you don’t have to add extra flour to the dough. Roll the dough out to about 1/4-inch-thick and cut out using your desired cookie cutters.

Step 4: Place the cookies on a baking sheet lined with parchment paper or a silicone baking sheet. Bake the cookies for 10 to 12 minutes. Leave the cookies on the tray for 2 minutes after baking and place the cookies on a cooling rack to cool completely.

INSTRUCTIONS FOR LIME ROYAL ICING

Step 1: Combine all three ingredients (start with 5 tablespoons of lime juice) into a mixer with a paddle attachment. Mix the icing for 8 to 10 minutes until the icing until shiny. If the icing is too thick for you to work with add an additional tablespoon of lime juice. Then mix until combined. Place immediately into a piping bag or cover with a wet paper towel until you are ready to use. The royal icing will dry very rapidly when exposed to the air.

DECORATING INSTRUCTIONS

Step 1: Place the completely cooled cookies on a cooling rack over a sheet pan or parchment paper to collect extra icing and SoChatti.

Step 2: Decorate your cookies with SoChatti and lime royal icing as you wish. Allow an hour for the icing to set. Enjoy or store in an airtight container with parchment paper between the layers of the cookies for up to 4 days.