Chocolatey, perfectly spiced, not too sweet, these Chocolate Gingerbread Cookies are the quintessential Holiday cookies. And they just happen to be my favorite!
I must have made a thousand gingerbread cookies during Christmas for my business in the last 6 years…I kid you not. Yet, every year, I look forward to munching on them. No, I’m not bored at all!
This year though, I experimented with adding cocoa to one of the batches. Boy, was I in for a wonderful surprise or what! Chocolate with hints of ginger, cinnamon, nutmeg, and cloves… it’s truly a match made in heaven.
How Can I Make Chocolate Gingerbread Cookie Dough
This gluten-free dough ( Yes I used Buckwheat Flour ) comes together fairly quickly and doesn’t need much resting time. Maybe just 15-20 minutes in the refrigerator. It’s quite cold here, so I didn’t need to refrigerate it at all.
The buckwheat flour, along with cocoa powder, and the spices are combined in a bowl. These dry ingredients get stirred into whipped butter, brown sugar, honey, and flax egg. Gently knead the dough for a minute or two to bring it all together. And that’s it.
Not only is the dough easy to make, but it also stays fine in the refrigerator till you’re ready to roll it out! It would be a good idea to let the dough sit on the counter until it loses some of the chill before you proceed with the cookie making.
Keep some dough handy, roll it out, cut into desired shapes and bake for 10-12 minutes. And you can impress your kids or guests with some freshly baked cookies just like that!!
To Decorate The Cookies Or Not
These cookies are buttery yet light. Rich in flavors and so festive. You can decorate them if you want or enjoy them plain.
You can cut the cookies into any shape you like. I love my little gingerbread men, Christmas tree and snowflakes shapes and I simply adore decorating them. It’s so therapeutic for me.
You can use a simple mixture of icing sugar and water for decorating. Just remember the icing should be smooth and thick. You can use a piping bag or a small offset spatula to spread the icing on the cookies.
Royal icing works beautifully here. For years, I’ve followed Bake At 350 blog for tips on making royal icing and cookie decoration. If you don’t want to be bothered with any of that, a simple drizzle of dark or white chocolate will do very well.
Or like I said earlier, keep them plain. They taste like a million bucks and look adorable any which way!
Can These Chocolate Gingerbread Cookies Be Made Vegan
This is a vegan-friendly recipe. You can use coconut butter or any non-dairy butter ( if its available to you) instead of regular butter. I used honey here for some lovely floral sweetness. You could use molasses, which is what is traditionally used in these cookies. Or maybe maple syrup. I went with what I had on hand.
I’ve got flax egg too instead of regular egg and it worked perfectly fine here. Just like it did for my Mocha Gingerbread Biscotti.