Let it Snow, with chocolate gingerbread cookies. These may be possibly my favourite cookies of all time. The memories of growing up watching The Snowman every Christmas Eve, as sad as it may be, just the music and beautiful story fills me with joy and memories of a great Christmas!
And now my children are very little and we have been reading one of their favourite Christmas stories, The Snowman and The Snowdog. A sequel to the Snowman with the adorable little Puppy named ‘Socks’ and their magical adventure.
When we came across a Snowman and The Snowdog Cookie Cutter Set online we were completely inspired to bake and create these beautiful cookies, Vinnie and Mila to help with the baking, and Mummy to paint them of course.
We LOVE to bake Gingerbread at Christmas, but we love our Chocolate Gingerbread a whole more! A chocolate biscuit with a hint of christmas spice, a soft chewy middle and a crisp edge, which fill your home with this gorgeous home baking smell when they are cooking.
Like most Gingerbread Recipes which contain baking soda, our recipe is more like a simple sugar cookie biscuit with butter, sugar eggs and flour which we chill in the fridge, and then re chill before baking in the oven to ensure they hold their shape.
GIVEAWAY TIME! I wanted to run a special little festive giveaway this week for those of you who love to read with your little ones at Christmas time, and for those of you who also love cookies. I will be giving away a Snowman and The Snowdog Book and CD and a special gift wrapped box of our hand decorated Snowman and Snowdog Cookies, all in time for Christmas EVE.
To Enter all you need to do is follow us on Instagram, and tag a friend who would love to share this giveaway with. *A winner will be selected on Friday 16th December. Sadly this giveaway is only open to UK Residents and is not endorsed or sponsored by Instagram.
GOOD LUCK and Happy Chocolate Gingerbread Baking!
- 125gr Unsalted Butter (soft)
- 125gr Light Brown Soft Sugar
- 250gr Plain Flour
- 50gr Cocoa
- 1 Egg
- Pinch of Salt
- 2 Tbls Black Treacle
- 1 Tsp Vanilla bean paste or extract
- 1+1/2 Tsp Ground Ginger
- 1/2 Tsp Ground Mix Spice
- 1/2 Tsp Nutmeg
- Baking Trays
- Parchment or Baking Paper
- Cookie Cutters
- Makes 16 Medium Cookies
- Cream your butter and sugar together for 3 to 4 minutes until paler and fluffy, either in a stand mixer or by hand using an electric hand whisk.
- Lightly whisk your egg and then add into your sugar/butter mix, mixing on medium speed until all incorporated, scrape down the sides of the bowl a couple of times using a spatular.
- Add your vanilla, treacle and salt and mix for a further 30 seconds.
- Sieve your flour, cocoa and spices into a bowl then add into your sugar/butter mix. Mix on low speed for 20 seconds until it all comes together, then stop whisking and use your hands to bring all of the mixture together into a ball.
- Place into a freezer bag, or wrap in a large piece of cling film pressing down on top of the gingerbread mix to flatten out as much as possible and then chill for 30 minutes in the fridge.
- Line two baking trays (see notes) with parchment or baking paper and set aside ready.
- Roll your gingerbread mix out onto a lightly flour dusted work top, to roughly 1/2cm thickness, then cut out your shapes, placing them onto your baking trays. Keep dusting your rolling pin and work surface with flour to help prevent sticking.
- Place your trays into the fridge for 30 minutes, and preheat your oven to 170C/340F.
- Bake your cookies for 7 to 8 minutes, depending on the size of your cookies. Small cookies will bake for 7 to 8 minutes, medium size 9 to 10 minutes, until the edges are hard and turn a slighter darker brown in colour. Your cookies will still feel slightly soft when you use the tip of your finger to touch the centre but they will harden on your trays.
- If you prefer a very crispy gingerbread then bake for a couple of minutes longer.
- Leave to cool completely on the trays.
- *Please note this Recipe is courtesy of Sweet Enchanted, please give credit if duplicating or reposting.
♥ We baked our Chocolate Gingerbread on our large Tala Swiss Roll Tins lined with parchment paper.
♥ I always like to make my cookies and biscuits using my Breville Pink Pick and Mix Hand Mixer
♥ Your baked Chocolate Gingerbread will keep up to 5 days in a tin or Tupperware container, or make a couple of weeks ahead and freeze in an air tight container or freezer bags, bringing out overnight to defrost ready to decorate.
♥ We decorated out Chocolate Gingerbread with rolled out white sugarpaste/fondant and our favourite Foodoodler Edible Ink Pens but you can use Royal Icing and sprinkles or sweets for the traditional decorating method.
*Please note this Recipe is courtesy of Sweet Enchanted, please give credit if duplicating or reposting.