Chocolate Gingerbread Cutout Cookies

Total Time Prep: 30 min. + chilling Bake: 10 min./batch
Yield about 4 dozen
Contest Winner
Test Kitchen Approved
Make memories and delicious treats during the holidays with this recipe for chocolate gingerbread cutouts. Warm spices are delicious with the light chocolate flavor, and the cutouts are so fun to decorate!

Ingredients

  • 1 cup shortening
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 large egg, room temperature
  • 3/4 cup molasses
  • 1 tablespoon white vinegar
  • 5 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 4-1/2 teaspoons baking powder
  • 4-1/2 teaspoons ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • Vanilla frosting of your choice
  • Red and green paste food coloring

Directions

  1. In a large bowl, cream shortening, butter and brown sugar until light and fluffy, 5-7 minutes. Add egg, molasses and vinegar. Combine the flour, baking cocoa, baking powder, ginger, cinnamon and cloves; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight.
  2. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
  3. Bake until edges are firm, 7-9 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.

Nutrition Facts

1 cookie: 130 calories, 6g fat (2g saturated fat), 8mg cholesterol, 61mg sodium, 18g carbohydrate (8g sugars, 1g fiber), 2g protein.

I have been making this recipe for Christmas since my kids were tiny! They have their own families now, but it's STILL requested by the adults—and now grandchildren. —Stephanie Sutphin, Radford, Virginia
Recipe Creator

© 2026 RDA Enthusiast Brands, LLC