Chocolate Gingerbread Cookies

The spicy aroma is the same but with the added flavor of cocoa. The white piping even contrasts more with the darker color of the cookies.


100 gr. (2/3 cups) all-purpose flour
25 gr. (1/4 cup) unsweetened cocoa powder
100 gr. (1/3 cup + 1 tbsp.) cold butter
50 gr. (1/4 cup) coconut (or brown) sugar
1 egg
1/2 tsp. cinnamon
1/2 tsp. powdered ginger
pinch of powdered cloves
pinch of salt

Glaze for decoration: 1/2 cup powdered sugar + a few drops of water


1. Sift together the dry ingredients (except sugar)
2. Add butter in small pieces and work together to form a crumbly mixture.
3. Mix in the sugar and egg to form a ball of dough.
4. Place in fridge for an hour.
5. On a lightly floured non-stick surface roll out dough to about 1/4 inch thickness.
6. Cut out desired cookies with cookie cutters. Place them on a wax paper lined cookie sheet.
7. Bake cookies in a 180deg C (370deg F) preheated oven for 12-15 min. (depending on thickness of dough).
8. Cool cookies on a cooling rack. When cold decorate with powdered sugar glaze if desired.

For glaze place powdered sugar in a small bowl or cup and add water drop by drop constantly mixing to obtain a thick paste. Place mixture in a small pastry bag and squeeze out the desired designs on each cookie. Let dry for and hour or two, then store in a tightly covered container.