Description

Delight in these rich and festive Chocolate Gingerbread Cookies that combine classic gingerbread spices with the deep flavor of cocoa and semisweet chocolate. Perfectly spiced with cinnamon, ginger, and cloves, these cookies are finished with a smooth, glossy royal icing that is ideal for detailed decorating. They are a wonderful holiday treat that balances warmth and chocolate decadence in every bite.

Ingredients

Scale

Dry Ingredients

3 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup dark brown sugar
3/4 teaspoon baking soda
1 tablespoon cinnamon
1 tablespoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon orange zest

Wet Ingredients

12 tablespoons unsalted butter, soft but still cool and cut into 12 pieces
1 egg, room temperature
3/4 cup molasses
2 ounces at least 60% cacao semisweet chocolate, very finely chopped

Royal Icing

3 tablespoons meringue powder
4 cups powdered sugar
4-8 tablespoons water
1/2 tablespoon vanilla extract

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Instructions

Mix Dry Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, combine the flour, cocoa powder, brown sugar, baking soda, cinnamon, ginger, cloves, salt, and orange zest at low speed until thoroughly mixed.
Add Butter: Stop the mixer and add the soft butter pieces; mix at medium-low speed until the mixture becomes sandy and crumbly, resembling fine meal, about 1 1/2 minutes. Then stir in the finely chopped chocolate until evenly distributed.
Add Wet Ingredients: Replace the whisk with the paddle attachment. In a small bowl, whisk together the egg and molasses. With the mixer on low, slowly pour the molasses mixture into the flour mixture. Mix until just moist, then increase speed to medium and mix thoroughly for about 15 seconds.
Chill Dough: Scrape the dough onto a lightly floured surface, divide into two equal parts, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour until firm but not sticky.
Roll Dough: Work with one half at a time, rolling the dough between two sheets of parchment paper to 1/4 inch thickness. Repeat with the second half. Stack dough sheets on a baking sheet and freeze for 15 minutes until firm.
Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cut Cookies: Remove one dough sheet from the freezer, peel off the top parchment layer, flip the dough over, and discard the bottom parchment. Cut into 3–5 inch festive shapes and set scraps aside.
Freeze Cookies: Use a wide metal spatula to transfer the cut shapes to the prepared baking sheets, spacing them 3/4 inch apart. Return the baking sheet to the freezer for a few minutes to firm the dough again before baking.
Bake: Bake cookies on the middle rack at 350°F for 8–12 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Reuse Scraps: Combine leftover scraps, roll out between parchment sheets, freeze, and repeat cutting and baking until all dough is used.
Prepare Icing: In a large bowl, combine powdered sugar, meringue powder, vanilla extract, and 4 tablespoons of water. Beat with a hand mixer on low increasing to high speed for 1–2 minutes, scraping sides as needed. Add water gradually until the icing flows smoothly off the beaters.
Decorate: Transfer icing to a piping bag fitted with a small round tip. Decorate completely cooled cookies as desired. Note that royal icing can dry quickly, so prepare it close to decorating time.

Notes

Dough should be chilled well to prevent spreading during baking.
Freezing dough sheets before cutting helps keep shapes sharp.
The chopped chocolate adds a subtle, rich texture and flavor to traditional gingerbread.
Royal icing consistency should be smooth and fluid but not runny.
Leftover dough scraps can be reused to minimize waste.
Cookies are best decorated once completely cooled to prevent icing from melting.
Store decorated cookies in an airtight container at room temperature for up to a week.

Nutrition

Serving Size: 1 cookie (approx. 25g)
Calories: 120
Sugar: 10g
Sodium: 80mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1.5g
Protein: 1.5g
Cholesterol: 15mg