Chocolate gingerbread cut-out cookies

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chocolate gingerbread cut-out cookies

Baking gingerbread cookies is the most enduring tradition in my household.

I grew up baking cut out cookies with my mom and then we’d paint them with a simple milk and icing sugar frosting. My brothers, sisters and I would spend half a day at the kitchen table with bowls of tinted frosting, red and green sprinkles and little silver balls, decorating dozens of cookies and listening to Roger Whittaker’s Christmas album. To this day the song Darcy the Dragon takes me back to the kitchen table in the house where I grew up.

chocolate gingerbread cut-out cookies

I still love painting Christmas cookies and my kids consider it a sacred Holiday tradition so there is at least one day before Christmas when we all sit down to an afternoon of painting, usually with a few friends.

My kids are masters of the one-tonne cookie, a cookie that is so loaded with icing and sprinkles that you need a spatula to lift it off the table and onto a plate to dry.

cookie painting

Whatever you bake for the Holidays, you’ll notice that it’s not so much the finished product that creates the memories, but the whole process…

For me it’s digging out the cookie cutters, and having my kids by my side at the counter as we roll, press and lift the cut-outs onto the cookie sheet.  It’s the sweet and spicy smell of the house when the cookies are in the oven and the giggles in the kitchen as we paint and sprinkle away.

chocolate gingerbread cut-out cookies

This chocolate gingerbread recipe is a new take on gingerbread cut-out cookies. They have an intense chocolaty flavour but aren’t overly sweet, making them perfect for decorating and sandwiching. The dough is soft and barely needs flour for rolling. If you want the cookies to be harder just bake them a little longer.

chocolate gingerbread cut-out cookies

Chocolate gingerbread cut-out cookies

From Food & Wine magazine

  • 3 ¼ cups flour
  • 1/3 cup cocoa powder
  • 1 Tbsp. ground ginger
  • 2 tsp. cinnamon
  • 1 tsp. cloves
  • 1 Tbsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. salt
  • ½ cup + 2 Tbsp. butter
  • ½ cup (packed) dark brown sugar
  • 1 lg. egg
  • ½ cup Grandma Fancy Molasses
  • 2 oz. bittersweet chocolate, melted

 

  1. In a medium bowl whisk the flour with the cocoa, ginger, cinnamon, cloves, baking soda, baking powder and salt.
  2. In a large bowl beat the softened butter with the brown sugar until fluffy.
  3. Beat in the egg, then molasses, then melted chocolate.
  4. Add the flour mixture in three batches, incorporating well between additions.
  5. Scrape dough from bowl and divide into three equal pieces. Pat each piece into a disk, wrap in plastic and refrigerate until chilled.
  6. Roll out dough on a lightly floured surface to about ¼” thick.  (You really won’t need much flour.)
  7. Place cut-out cookies on a parchment-lined baking sheet.
  8. Bake at 350 F for about 7 minutes.

This lovely dough is a synch to mix and roll:

 Chocolate gingerbread cut-out cookies

Chocolate gingerbread cut-out cookies

One more thing…

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10 thoughts on “Chocolate gingerbread cut-out cookies

  1. margaret says:

    “Look down,
    Look down and see the world,
    Look down, and see the world rejoooiiiicing…”

    (Do you use brushes to do the painting? Our family tradition is individual graham cracker gingerbread houses, and I’m always looking for new materials and strategies to add to the tradition…!)

    1. Bridget Oland says:

      Hi Margaret,
      Oh your comment made me laugh! I love that song from the album. For the painting we use children’s craft brushes. Funny thing, I do the graham cracker houses with my kids too (mom used to do them with us when I was little).

  2. Shayna says:

    Can these cookies be made ahead and frozen?

    1. Bridget Oland says:

      Hi Shayna, Yes, absolutely these could be frozen. I’d say they’d be good for at least a month in the freezer. Enjoy!

  3. Susan says:

    Received my cookbook today and I love it, thank you very much.

    1. Bridget Oland says:

      Hi Susan, You’re very welcome. I hope you get lots of use out if it.

  4. trina says:

    For the chocolate gingerbread cookies can you use milk chocolate chips instead?

    1. Bridget Oland says:

      Hi Trina,
      Yes, you could use chocolate chips. With milk chocolate chips the cookies would end up a bit lighter in colour. I hope you enjoy them.

  5. Sara says:

    1 TB of baking soda seems like an awful lot?

    1. Hi Sara, I know it does seem like a lot but I went back to the original recipe, just to confirm and 1 Tbsp. it is. They were delicious — had a great crunch.

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