These spicy chocolate gingerbread men are so easy and fun to make. A perfect holiday project for you and your kids.
Why love this recipe?
- If you like gingerbread, you will like the chocolate version even more.
- It is perfectly spiced, so that both grown-ups and children can enjoy the cookies.
- You will need less than 10 minutes to stir the dough.
- You will not even need a mixer, a fork will be enough to mix the ingredients.
- The dough is so easy to roll and cut, it is a delight to work with.
- The chocolate gingerbread men will not spread during baking.
- They can be decorated with colored icing pens. This way, you will not be bothered with making some extra royal icing.
- Always use a kitchen scale to measure the ingredients when baking, it guarantees for best results.
- The dough might seem very soft at first and it does need a few hours in the fridge to firm up. However,
- It is very easy to roll. Just flour the working surface and rolling pin lightly with a little flour.
- You can use any other cutter shapes to cut the chocolate gingerbread.
- Bake the cookies in batches. Fill one tray, place it in the oven and cut the next batch while the first one is in the oven.
- The candy icing pens make decorating easy and fun, especially if you are baking with children.
- Alternatively, use royal icing to decorate the cookies.
- 170 g/ 6 oz/ ½ cup honey
- 60 g/ 2.1 oz/ 1/3 cup brown sugar
- 30 g/ 1 oz/ 2 tablespoons unsalted butter
- 300 g/ 10.6 oz/ 2 ½ cups flour
- 15 g/ ½ oz/ 2 tablespoons unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon all-spice
- 2 teaspoons baking powder
- Pinch of fine sea salt
- 1 egg
- Gingerbread man cutter, medium size
- Candy icing pens
- Place the honey, brown sugar and butter in a small saucepan. Heat over medium-low heat, stirring, until the butter and sugar melt and the mixture is smooth. Let cool for about 5 minutes.
- Whisk the flour, cocoa, cinnamon, ginger, all-spice, baking powder, and salt in a large bowl.
- Slowly pour the honey mixture on top and add the egg.
- Mix with a fork as long as possible.
- When the dough becomes stiffer, knead it shortly with the hand until smooth.
- Form a disc, wrap it in cling film and refrigerate for 3-4 hours until firmer.
- You can leave it overnight as well.
- The dough might still seem rather soft, but it is very easy to roll, it is sturdy and pliable.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Line 2-3 baking trays with parchment paper.
- Divide the dough in two parts.
- Keep the one you are not using refrigerated (and still wrapped in cling
- Lightly flour the working surface and a rolling pin.
- Roll the dough about 5 mm/ 0.2 inches thick.
- Cut the gingerbread men.
- Set the leftover dough aside.
- Repeat with the second batch of dough.
- Shortly knead all the leftover dough and roll it again.
- Cut more gingerbread men and repeat until you have used
all the dough.
- Place the gingerbread men on the prepared baking trays.
- Bake each batch for 5 to 7 minutes.
- Let the cookies cool on the tray for at least 10 minutes before transferring to wire racks to cool completely.
- Decorate with the icing pens or royal icing.
- Keep in airtight containers.
- Makes 28.