Chocolate Gingerbread Cookie Mix – a delicious recipe with flour, sugar, ground ginger, baking soda, salt, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread cookie cutter. Place 2 in. apart on ungreased
4
. Reroll scraps. Bake at 375u00b0 for 8-10 minutes or until set. Cool for 1-2 minutes before removing from pans to wire racks.
652
kcal
Calories
31
g
Fat
87
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2-1/2 cups all-purpose flour, 2/3 cup sugar, 1 teaspoon ground ginger, 1/2 teaspoon baking soda, and more.
Yes, Chocolate Gingerbread Cookie Mix falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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