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Chocolate Gingerbread Cut-Out Cookies

Yield Makes 18 cookies 1x
Prep: 60 minutesCook: 10 minutesTotal: 1 hour 10 minutes

Soft and chewy Chocolate Gingerbread Cookies drizzled with chocolate.


  • 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
  • 135 grams (3/4 cup) brown sugar
  • 60 ml (1/4 cup) molasses
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 245 grams (1 and 3/4 cup) plain flour, plus extra for dusting
  • 40 grams (1/2 cup) cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Melted chocolate, to drizzle


  1. In a large mixing bowl, beat butter and sugar with an electric mixer until combined. Add vanilla, molasses and egg yolk. Beat again to form a creamy mixture.
  2.  Sift in flour, cocoa, baking soda, ginger, cinnamon and nutmeg and best briefly until dough starts to come together. Form dough into a smooth round disc. Wrap the dough in plastic and pop in the fridge for 30 minutes to rest.
  3. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two cookie or oven trays with baking paper. Lightly flour bench and roll out dough using a rolling pin. Dust your rolling pin as you go to prevent the dough from sticking.
  4. Cut out shapes and place the cookies onto the prepared trays. Bake for 10 minutes. Remove from the oven and transfer cookies to a wire rack to cool. Drizzle with melted chocolate.

Nutrition Information

Serving Size: 1 cookie Calories: 148
Author: Jessica HolmesCategory: CookiesCuisine: American
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