It’s the season to be jolly, lalalala…. We all know those rhymes, don’t we? And if there ever is a season to make these delicious gingerbread cookies, now is the time.

Gingerbread cookies with chocolate

Gingerbread cookies

I don’t actually make a lot of cookies. Maybe it is out of self preservation or because I don’t make the time for it. But the Christmas season is always the perfect time and in actual fact the only time I do take the time to make them. These gingerbread cookies are based on a recipe by Donna Hay.

Donna made them into little round chocolate chip cookies but I had just bought these super cute gingerbread cookie cutters so I had to use those. I was a little worried the dough wouldn’t hold it’s shape but they came out perfect.

Gingerbread cookies

For any festive occasion

These little darlings are perfect for any festive occasion. If you’re having a birthday or any other party you can make them in different shapes. I like using different cutters for different occassions and tweak the recipe if I have too.

That’s the fun part about having a good recipe for cookies. You can change it everytime. Not the basic recipe, I wouldn’t advise changing that but instead of the gingerbread spices you can – for instance – just use cinnamon or cardamom. Or use some orange zest to give them a totally different flavour. That would work brilliantly too.

Gingerbread cookies

Decoration

How you want to decorate your gingerbread cookies is entirely up to you. I used a bit of icing to do just that, but you can eat them as is. Or go wild with the decorating. Up to you. They do look extra cute with a little bit of icing decoration.

Cooling

Once the gingerbread cookies are baked you will see that they are still soft if you take them out of the oven. They firm up only after they cool down so give them the time to cool before picking them up.

Gingerbread cookies with chocolate
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Gingerbread cookies with chocolate

What better way to celebrate the season than with these delicious gingerbread cookies
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 30 cookies

Equipment

  • Gingerbread cookie cutter

Ingredients

  • 125 gr butter unsalted at roomtemperature (little more than 1 stick of butter)
  • 90 gr light brown sugar 1/2 cup
  • 230 gr honey 1 cup
  • 375 gr flour
  • 1 tsp baking soda
  • 2 tbsp gingerbread spices
  • 1 tsp cinnamon
  • 100 gr dark chocolate chopped about 1 cup

Instructions

  • Place the butter and the sugar in a bowl and mix for 10-12 minutes or until light and fluffy. Scrape along the edges of the bowl for a few times if needed. Add the honey, flour, baking soda, ginger spices and cinnamon. Whisk until you have a smooth dough.
  • If it is too soft, place it in the fridge to firm up a little.
  • Chop the chocolate and add to the dough. Work it through quickly so you don’t melt the chocolate.
  • Preheat the oven to 180˚C (350F)
  • Cover two baking trays with baking paper. Dust the kitchen counter with a little flour and roll out the dough. Use your cookie cutter of choice and place the cookies on the trays. Leave a little space in between the cookies so they don’t all stick together. Bake for 10-12 minutes or until golden and cooked.
  • The cookies firm up once they cool so leave them on the baking tray long enough to cool down.

Notes

If you do not have cookie cutters, you can bake them into regular cookies. Just make little balls and press them flat with your hand on the baking tray.
Course: Cake and cookies
Cuisine: American
Keyword: gingerbread

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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