Chocolate Gingerbread Cookies

Chocolate Gingerbread Cookies
Prep and baking time: 35 minutes
Yield: 18 cookies



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.





Rebekah Taylor, wife of Dustin Taylor and baking extraordinaire! You can find Rebekah regularly baking up a storm at home using none other than Dick Taylor chocolate. She is nothing short of a perfectionist and we think you'll love making her recipes just as much as we love eating them.




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