Cut-Out Chocolate Gingerbread Cookies, some Christmas cookies full of festive flavour and incredibly delicious. Inspired by the popular gingerbread men cookies, these chocolate gingerbreads are rich, spiced and beautifully snappy and crisp. A big hit with kids and grown-ups, my cookies are a must-bake this Christmas season.
My first Christmas bake of the season on the blog, these scrumptious chocolate gingerbread cookies couldn't be any more delicious and full of festive cheer.
Gingerbread men cookies are classic Christmas treat and are simply bursting with warm and cosy flavours, but add some rich chocolate to them, and you have really reached baking perfection.
And if you like cookies and biscuits with a good snap, you will definitely love these gingerbreads, they are wonderfully snappy and crunchy and yummy, and they keep their crunch for days on end.
I can't possibly think of Christmas without the intense gingerbread flavour that hugs you in its warmth of spices. Don't be too shy with the ground ginger, you really need to add a good amount so it can come through nicely.
I love adding a good touch of ground cinnamon and mixed spice too for extra flavour, the spices really make the chocolate stand out and add a depth of flavour to the cookies.
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Ingredients used
- flour - plain flour works the best for this recipe
- cocoa powder - adds an intense chocolatey touch to the cookies, the better the quality, the richer cookies
- dark chocolate chips - for extra chocolatey touch
- ground ginger, cinnamon and mixed spice - these spices make give us the gingerbread flavour we love, use them together for the best ever cookies. It's a very popular mix of spices in the UK, for the US audience, pumpkin spice will be the best alternative
- golden syrup - another popular UK ingredient, for the US readers, molasses is the best bet, or just honey
- light brown sugar - for a touch of indulgence
- butter - I used salted butter, but if you prefer unsalted, that can be used too
- egg - use a large egg for this recipe
- bicarb of soda - the leavening agent
Step-by-step photos and instructions
- in a large mixing bowl, sift in the flour, add the sifted cocoa powder, bicarb of soda and spices
- mix well ( see photo 2)
- add the sugar, golden syrup, chocolate chips and cubed butter to a pan set over a medium heat
- use a silicone spatula to mix well until you get a smooth mixture
- remove it from the heat, and pour it over the dry ingredients together with the beaten egg
- use your hands to knead everything into a dough
- cover the dough in clingfilm and refrigerate for 20 minutes
- roll the dough out onto the work surface, and use the cookie cutters of your choice to cut out cookies
- arrange them onto a baking tray, working in batches, and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit, 180 degrees fan oven) for 10 minutes
- remove the cookies from the oven and allow them to cool down completely
Expert tips
The baking time depends entirely on how big the cookies are, and also on how crunchy you want the cookies to be. If you like them on the softer side, you can bake them for less, I would say 8 minutes is a good time to remove them from the oven.
But if you like a good snap, bake them for a bit longer, and also roll them out on the thinner side, thicker cookies will stay softer. Whatever cookie cutters you chose, make sure they are of a similar size, so they bake well at the same time.
Note! The cookies will continue to firm as as they cool down completely, it's ok if they still feel as bit soft to touch as they come out of the oven, they won't stay soft for long.
For a bit of extra heat, you can add some chilli flakes or chilli powder to the dough, it will make the cookies extra indulgent and special.
Other Christmas cookies
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Cut-Out Chocolate Gingerbread Cookies
Ingredients
- 325 g plain flour
- 175 g light brown sugar
- 100 g butter
- 80 g golden syrup
- 1 teaspoon bicarbonate of soda
- 1 ½ tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon mixed spice
- 2 tablespoon cocoa powder
- ½ cup dark chocolate chips
- 1 large egg
Instructions
- In a large mixing bowl, sift the flour and cocoa powder, add the ground ginger, cinnamon and mixed spice and mix well to combine all the ingredients.
- Add the sugar, butter cut into cubes, golden syrup and chocolate chips to a pan set over a low heat.
- Stir continuously with a silicone spatula until everything is smooth.
- Add the chocolate mixture to the dry ingredients, add the egg beaten well, and use your hands to knead everything into a dough.
- Cover the dough in clingfilm and refrigerate for 20 minutes.
- Roll the dough out onto the work surface, and use your favourite cookie cutters to cut out cookies.
- Arrange them onto a baking tray, working in batches - do not overcrowd the tray.
- Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit, 180 degrees fan oven) for 10 minutes.
- Remove the tray from the oven and allow the cookies to cool down completely.
- Repeat with the rest of the dough.
Video
Notes
- The baking time depends entirely on how big the cookies are, and also on how crunchy you want the cookies to be. If you like them on the softer side, you can bake them for less, I would say 8 minutes is a good time to remove them from the oven.
- But if you like a good snap, bake them for a bit longer, and also roll them out on the thinner side, thicker cookies will stay softer. Whatever cookie cutters you chose, make sure they are of a similar size, so they bake well at the same time.
- The cookies will continue to firm as as they cool down completely, it's ok if they still feel as bit soft to touch as they come out of the oven, they won't stay soft for long.
Nutrition
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