Chocolate Gingerbread Cookies for the Rim of Your Coffee Cup

HAPPY HOLIDAYS! One last seasonal recipe for my blog and yes it is gingerbread but chocolate flavored.

I have wanted to try a chocolate gingerbread cookie for some time and just recently decided to give it a go. Ree Drummond was a judge on one of the Food Channel shows “Christmas Cookie Challenge” awhile ago and she commented to a contestant that she never tasted a chocolate gingerbread cookie but how good her cookies were.  That was enough for me!  I looked at the recipe I had from  Fancy Flours but never made and decided to look a little further.

I did come up with one that appealed to me more from Food and Wine (Matt Lewis). The addition of cocoa powder and bittersweet chocolate “softened” the gingerbread flavor. The cookies still had that wonderful, spicy taste typical of gingerbread cookies. I did cut back on the ginger from 3 tsp. to 2 tsp.

I liked this recipe a lot; a chocolate gingerbread cookie and a cup of hot chocolate with homemade marshmallows was breakfast this morning!

Here are my favorite cookie cutters for over the rim of your coffee cup cookies; gingerbread men, snowmen, stars, hearts, tree and shamrock. These cookies can be made year round and not just for the holidays.

This would make a perfect gift: cookie (maybe the cookie cutter too); a cute mug; hot chocolate, coffee or tea and any accessories you might like to include.

Chocolate Gingerbread Cookies for the Rim of Your Coffee Cup, Adapted

  • 3-1/4 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tbsp. ground ginger (I only used 2 tsp. not 3 tsp.)
  • 2 tsp. ground cinnamon
  • 1 tsp. ground  cloves
  • 1 tbsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 5 tbsp. unsalted butter, softened
  • 1/3 cup solid vegetable shortening (Crisco)
  • 1/2 cup dark brown sugar (packed)
  • 1 large egg
  • 1/2 cup molasses
  • 2 oz. bittersweet chocolate, melted and cooled

Whisk the flour with the cocoa powder, ginger, cinnamon, cloves, baking soda, baking powder and salt.

In a bowl of a stand electric mixer fitted with the paddle, beat the  softened butter with the shortening at medium speed until smooth, just about 30 seconds. Next, add the brown sugar and beat until fluffy for about 2 minutes.

Add the egg and beat until incorporated. Add the molasses and then the melted bittersweet chocolate. Add the flour mixture in 3 batches, beating between additions. Divide the dough into 3 equal parts and shape each into a disk. Wrap each one in plastic wrap and refrigerate until chilled, about 2 hours.

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper – my baking sheet did not need any preparation. On a lightly floured work surface, roll out 1 disk 1/4-inch thick.  Cut the dough into shapes and place on the prepared baking sheets. Continue with the next 2 discs

Bake the cookies for about 4 minutes, rotate the pans halfway and bake another 3 minutes or until the tops are dry. Let the cookies cool for 5 minutes, then transfer to wire racks to cool completely.

Some of the cookies did not hang straight so I trimmed them just a little with a sharp knife.

If you would like to add a “baked on icing” before baking see the recipe below. Or you can decorate the cookies after they have cooled with one of the icing recipes below or you could make a royal icing.

Baked On Icing:

  • 1/3 cup butter, softened
  • 1/3 cup flour
  • 1/8 cup confectioners’ sugar

Combine ingredients and decorate your cookies prior to baking.

Icing – came with the recipe:

  • 1-1/4 cups confectioners’ sugar
  • 1 large egg white
  • 1 tsp. fresh lemon juice

Combine the ingredients and decorate the cooled cookies as desired. Allow the icing to dry thoroughly.

My icing recipe:

  • 1 cup confectioners sugar
  • 1-2 tsp. milk
  • 1-2 tsp. Karo syrup

Adjust ingredients to get the desired consistency.

Makes 36 2-inch cookies

Recipe by

Linking to Angie and  Fiesta Friday. We are all co-hosts this week!

Did you know you can test if an egg is still fresh by placing it in a glass of water. If it sinks – use it; if it floats – throw it out and get another egg!

I used my baked on icing recipe for this batch of cookies.


17 thoughts on “Chocolate Gingerbread Cookies for the Rim of Your Coffee Cup

    • Thanks Monika – we liked the chocolate addition to traditional gingerbread cookies. Just makes a cute gift along with a nice mug, some coffee or hot chocolate and any other items you might want to add. Next year – gifts for people. Happy Holidays to you and your family.

      Liked by 1 person

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