Chocolate-Gingerbread Cookies Recipe

Chocolate-Gingerbread Cookies Recipe

How To Make Chocolate-Gingerbread Cookies

Cozy and sweet gingerbread cookies get a rich chocolatey upgrade in this recipe. These flavors are balanced out by the creamy mascarpone icing.

Preparation: 2 hours
Cooking: 1 hour
Chill Time: 2 hours
Total: 5 hours



For Cookies:

  • cupsall-purpose flour
  • cupcocoa powder,unsweetened
  • 1tbspground ginger
  • 2tspground cinnamon
  • 1tspground cloves
  • 1tbspbaking soda
  • ½tspbaking powder
  • 1tspsalt
  • 5tbspunsalted butter
  • cupsolid vegetable shortening
  • ½cupdark brown sugar,packed
  • 1largeegg
  • ½cupmolasses
  • 2ozbittersweet chocolate

For Icing:

  • cupsconfectioners’ sugar
  • 1largeegg white
  • 1tspfresh lemon juice
  • Mascarpone Filling


  1. In a medium bowl, whisk the flour with the cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder, and salt.

  2. In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the shortening at medium speed until the mixture is smooth. Add the brown sugar and beat for about 2 minutes until fluffy.

  3. Add the egg to the cookie batter and beat until incorporated. Beat in the molasses and then the melted bittersweet chocolate. Add the flour mixture in 3 batches, beating between additions.

  4. Divide the dough into 3 equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate the cookie dough until chilled for about 2 hours.

  5. Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. On a lightly floured work surface, roll out 1 disk of dough ¼ inch thick.

  6. Using 4- to 5-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets. Reroll the dough scraps and cut out more cookies.

  7. Bake the cookies for about 7 minutes, rotating the pans halfway through baking until the tops are dry. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely. Repeat the process with the remaining dough.


  1. In a medium bowl, combine the confectioners’ sugar with the egg white and lemon juice and whisk until the icing is completely smooth.

  2. Scrape the Mascarpone Filling into a piping bag fitted with a medium tip. Turn half of the gingerbread cookies flat side up and pipe a thin layer of filling over the cookies. Top with the remaining cookies, flat side down.

  3. Scrape the icing into a piping bag fitted with a very small tip. Decorate the cookies as desired. Let stand for about 30 minutes, until the icing dries.


  • Calories: 155.61kcal
  • Fat: 3.51g
  • Saturated Fat: 2.04g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 0.95g
  • Polyunsaturated Fat: 0.23g
  • Carbohydrates: 29.32g
  • Fiber: 0.77g
  • Sugar: 15.66g
  • Protein: 2.32g
  • Cholesterol: 14.11mg
  • Sodium: 174.94mg
  • Calcium: 32.27mg
  • Potassium: 144.40mg
  • Iron: 1.34mg
  • Vitamin A: 23.61µg
  • Vitamin C: 0.09mg
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