Chocolate Gingerbread Cookies

Great for cookie boxes!

My favorite holiday cut-out cookies, chocolate gingerbread cookies are a Christmas wish come true!

There’s no chill time, the dough is easy to roll out, and they’re chocolatey and perfectly spiced!

Gather brown sugar, powdered sugar, flour,

molasses, water, eggs, cocoa powder, salt,

baking soda, gingerbread spices, butter, and chocolate.

Melt the chocolate, then set aside to cool while you start on the cookie dough.

Add flour, cocoa powder, brown sugar, spices, salt, baking soda, and butter to a large mixing bowl.

Beat until fully combined and no large pieces of butter remain.

This reverse creaming method results in a flat cookie that holds its shape nicely!

Stir molasses into the cooled and melted chocolate until the bowl is only slightly warm.

Beat the eggs into the cooled chocolate and molasses until fully combined.

Beat the chocolate mixture into the flour mixture on low until the dough comes together.

Roll out the dough on a lightly floured surface to about about ¼" to ⅜" (6 to 9 mm) thick.

Use cookie cutters to cut out shapes, then place on a parchment-lined baking sheet.

The dough peels right off!

Bake for 9-13 minutes at 350°F/175°C until the tops of the cookies are matte.

While the cookies cool, prepare a simple icing from powdered sugar and water, or make royal icing.

Decorate as desired, then allow to set before sharing with loved ones!

This recipe has a cleanup rating of 4 out of 5, at  Gonna Take a While.

(You'll have more dishes with more cookie cutters.)

Merry Christmas, and happy holidays!

Get the recipe, tips & tricks, cleanup rating, and nutritional information via the link below!