These cookies were very simple, the original recipe resulted in cookies that fell apart, however I added milk to the dough and this allowed them to stay together. I brought these to school and back home over the holidays and everyone loved them.
1 roll of refrigerated gingerbread cookie dough (16.5 oz) [the only one I could find was larger so I cut it in half]
1/4 cup cocoa powder
3 Tbsp sugar
1 Tbsp milk
2 cups powdered sugar
1/4 cup butter, softened
1 tsp vanilla extract
3 tsp milk
Preheat oven to 350.
Break up gingerbread dough in a large bowl and add cocoa powder and milk. Mix up (I think this is easiest by hand) until cocoa is well mixed in.
Roll into 1 in balls and place on cookie sheet. Using a flat bottomed glass, dip it in sugar and flatten the cookies. Note: don’t flatten them too well or there’s absolutely no chance of them being made into sandwiches.
Bake for 6-9 mins. (I chose 6, maybe they would be less likely to fall apart with 9 but probably also harder.)
Once baked allow to cool.
Add frosting ingredients to a separate large bowl. Mix on medium with mixer until smooth and fluffy (to avoid powdered sugar everywhere I add 1 cup at a time and mix by hand a little before I turn on the mixer).
Once cool, add a small dollop of frosting to one cookie and place the second on top.
I think this recipe needs more to it, like a little oil when you mix in the cocoa powder since you’re adding more dry ingredients you should be adding more wet as well. The cookies tasted good, they just fell apart before they could really be finished.
Original recipe from Betty Crocker