A delicious flavor combination that will WOW everyone this Christmas… Chocolate and Gingerbread,

together in a great cut out cookie.

It’s no secret that December is COOKIE SEASON,

and these cookies are just perfect to bring to cookie exchanges, parties, enjoying while watching Christmas movies, and to enjoy while cuddled up sipping on some hot cocoa.

Once you mix the cookie dough, remove it from the mixing bowl, roll it into a ball, then cut it in half and work with half the dough at a time.

Dip cookie cutters into flour to help the cookie dough release from the cookie cuter easily.

If there is excess flour on the cookies, use a silicone brush to gently swipe the flour off the tops of the cookies before baking.

Don’t overbake cookies, so that you can leave them on the baking sheets to cool, this will prevent crumbs all over your kitchen as well as the risk of breaking the cookies.
It also makes it easier to icing them without having to move cookies from place to place.

Alternate the baking sheets so they stack and you don’t mess up any cookies.

Chocolate is always a great flavor now add to that the rich deliciousness of gingerbread…

the sweetness of molasses and the tanginess of ginger along with flavorful spices… this results in a spectacular flavor combo.

I’ve been making cut out cookies for YEARS, truly hundred and hundreds of cut out cookies, Be sure to check out my tips on cookie baking, icing, and more in the following posts. It’ll save you lots of time and error since I made so many mistakes and am sharing what works well with you, with a little practice and some of my favorite tools you’ll be able to easily make perfect cookies too.

I made about 15 dozen of these Christmas Tree Cookies in the last week.They were delicious and easy to decorate.

Gingerbread Spice Cookies

I’ve made many, many dozens of gingerbread cookies this month and decided to make the chocolate gingerbread into Christmas Trees. I iced them with a green ribbon look and topped them with a tiny heart sprinkle.

I ended up making a single batch, then a double batch, and am glad to say that I’m finished baking for at least a day!

It is Christmas after all and my oven needs a break!

Chocolate gingerbread is a delicious flavor combination, it’s not just for Christmas time, use it all Fall and winter long… it’s delicious.

Cut these into any cute shape you’d like, they are delicious on their own or iced! Give them a sprinkling of powdered sugar for a fun snowy effect.

Icing recipes:

chocolate gingerbread cut out cookies createdbydiane

Print Recipe

Chocolate Gingerbread Cookies

no spread chocolate gingerbread cut out cookie, the perfect Christmas cookies.

Course: Dessert

Cuisine: American

Keyword: chocolate, christmas cookies, cookies, cut out cookies

Servings: cookies

Author: Diane Schmidt - createdbydiane.com

Ingredients

1 cup butter, salted room temperature
1 cup brown sugar
3 tablespoons molasses
1 teaspoon pumpkin pie spice
1/4 cup melted and cooled 60% Cacao Ghirardelli Chips
2 tablespoons cocoa
1 large egg room temperature
3 cups all-purpose flour
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon salt

Instructions

In the bowl of a mixe, beat the butter and sugar 1-2 minutes until fluffy.
Add the molasses, egg, vanilla, melted chocolate, cocoa, and pumpkin pie spice and mix well.
Add in the flour, baking powder, and salt, and blend until all are combined on low speed, then turn onto medium speed until the cookei dough is well combined and pulls away from the bowl.
Roll cookies on a lightly floured surface, between parchment, waxed paper or plastic wrap, and cut with a cookie cutter in desired shape.
Place each tray of cut-out cookies in the fridge for 10 minutes or until chilled if hte kitchen is warm or dough seems soft. Otherwise you can bake them immediately.
Bake at 400° for 7-9 minutes or until the edges are firm and lightly golden.
Allow cookies to cool on baking sheet and add icing once the cookies are completly cooled.