Chocolate Gingerbread Cookie Recipe


1 (12 ounce) package Semi-Sweet Chocolate Morsels, divided
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 tablespoons butter, softened
3 tablespoons granulated sugar
1/2 cup molasses
1/4 cup water
1 (16 ounce) container prepared vanilla frosting, colored as desired


Melt 1-1/2 cups morsels in microwave on high heat for 1 minute; stir; microwave an additional 20 seconds; stir until smooth. Cool to room temperature.
Combine flour, baking soda, salt, ginger and cinnamon in medium bowl. Beat butter and sugar in small mixer bowl until creamy; beat in molasses and melted chocolate.  Gradually add flour mixture alternately with
water, beating until smooth.

Cover and refrigerate for 1 hour or until firm.
Preheat oven to 350 degrees F.

Roll dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut dough into gingerbread shapes using cookie cutters. Place on ungreased baking sheets.

Bake for 5 to 6 minutes or until edges are set but centers are still slightly soft.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Place remaining morsels in heavy-duty plastic bag. Microwave on HIGH for 30 to 45 seconds; knead. Microwave for 10 seconds; knead until smooth. Cut tiny corner from bag; squeeze to pipe chocolate. Decorate with
piped frosting or icing.

Yield:  About 30 cookies

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