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Chocolate Gingerbread Cookie Mix

 Chocolate Gingerbread Cookie Mix
Satisfy gingerbread fans and chocoholics alike with a merry gift of cookie mix in a festive tin. They can cut the rolled dough into any shapes they like.—Redawna Kalynchuk, Sexsmith, Alberta
36 ServingsPrep: 45 min. + chilling Bake: 10 min./batch


  • 2-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1/2 cup molasses
  • 1/4 cup water


  • In a large bowl, combine the first six ingredients. Transfer to a
  • resealable plastic bag. Place chocolate chips in a resealable
  • plastic bag. Place both bags in a cookie tin. Yield: 1 batch.
  • To prepare cookies: In a large saucepan, combine the chocolate chips,
  • butter, molasses and water. Cook and stir over low heat until chips
  • and butter are melted. Remove from the heat. Stir in the dry
  • ingredients to form a soft dough. Transfer to a bowl; cover and
  • refrigerate for 2 hours or until easy to handle.
  • On a lightly floured surface, roll dough to 1/4-in. thickness. Cut

2 of 2

Chocolate Gingerbread Cookie Mix (continued)

Directions (continued)

  • with a floured 3-1/2-in. gingerbread cookie cutter. Place 2 in.
  • apart on ungreased baking sheets. Reroll scraps. Bake at 375°
  • for 8-10 minutes or until set. Cool for 1-2 minutes before removing
  • from pans to wire racks. Yield: 3 dozen.
Nutritional Facts: 1 cookie equals 115 calories, 5 g fat (3 g saturated fat), 7 mg cholesterol, 54 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.