Chocolate Gingerbread Cookies
Indulge in the perfect blend of rich chocolate and warm spices with our Chocolate Gingerbread Cookies. These deliciously festive treats combine the irresistible flavors of dark chocolate, ginger, and cinnamon. With a prep and baking time of just 35 minutes, you can have 18 cookies ready to enjoy. Finished with a light lemon glaze for a touch of brightness, these charmingly delectable cookies are sure to become a holiday favorite or a year-round delight.
9oz (255g) dark chocolate, chopped
2 ½ cups (300g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
3 tablespoons (43g) butter, softened
¼ cup (50g) granulated sugar
½ cup (118ml) molasses
1 egg, room temperature
1 cup (120g) confectioners sugar
2 tablespoons milk, plus more if needed
1 teaspoon lemon juice
Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Melt chocolate and set aside. Sift together dry ingredients and set aside.
In a large bowl, beat butter and sugar with electric mixer until fluffy. Add egg and beat an additional 30 seconds. Beat in molasses, then mix in melted chocolate. Stir in flour mixture just until no flour streaks remain.
Immediately scoop 18 balls of cookie dough onto cookie sheets using medium size cookie scoop (or roll into 1 inch balls). Spray cookie stamp with baking spray and press firmly onto cookie balls. Use a round cookie cutter to cut edges if desired. Bake for 12 minutes, rotating cookie sheets halfway through.
While cookies are baking, mix glaze ingredients together until smooth and a pourable consistency. Immediately after cookies are removed from the oven, lightly brush the glaze on with a pastry brush.