Chocolate Gingerbread Man Cookie Recipe Is All We Want for Christmas

chocolate gingerbread menWhen it comes to gingerbread man cookies, I love them for many reasons -- they're cute; they're classic; and they're traditional. However, when it comes to taste, I nearly always will pass them by for something a little more decadent. But when you add some chocolate to the mix, then these men are flat out irresistible.

From the Idea Room, the recipe for chocolate gingerbread men takes all of the flavorful spices like ginger and cinnamon as well as a little bit of molasses. Then it adds the deliciousness of chocolate, which just makes all of the flavors pop. Decorate them with plenty of frosting, and instead of being left with the fruit cake, these cookies will fly off of the plate.


Chocolate Gingerbread Man Cookies

3 cups all-purpose flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup unsalted butter, at room temperature

1/2 cup firmly packed dark brown sugar

1/2 cup granulated white sugar

2 tablespoons ground ginger

2 tablespoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 cup molasses

1 large egg

2 ounces semi-sweet baking bar

In a large bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.

In a large bowl with an electric mixer on medium speed, beat the butter, brown sugar, white sugar, ginger, cinnamon, cloves, and nutmeg until the mixture is light and fluffy, about 2 minutes.

Add the molasses, egg, and melted chocolate and continue beating on medium speed for an additional 2 minutes. On low speed, slowly add the dry ingredients and mix just until combined.

Transfer the dough to a flat surface and flatten into a disk. Cover with plastic wrap and chill in the refrigerator for at least hour, or up to 5 days.

Preheat the oven to 350ºF.

Line two cookie sheets with parchment paper.

Divide the chilled dough into four equal quarters, leaving three quarters in the refrigerator. Lightly flour a flat work surface and roll out one piece of dough to a thickness of about 1/8 inch.

Using a small (2- to 2 1/2-inch) gingerbread man or woman cookie cutter, cut out as many cookies as possible.

Place the cookies on the prepared cookie sheets, about 1 inch apart. Gather all the dough scraps into a ball and place in the refrigerator. Take out another quarter of the dough, and continue rolling out the dough and cutting cookies until all the dough has been used.

Bake the cookies for 8 to 10 minutes until slightly raised. Using a spatula, remove the cookies from the cookie sheets, transferring to a wire rack to cool.

Image via The Idea Room

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