Gingerbread Cookies With Cacao

  • Makes
  • 10
  • Prep Time (min)
  • 80
  • Cook (min)
  • 20
  • Carb Grams (g)
  • 48
  • Cook Difficult
  • 4


  • 3 cups all-purpose flour
  • ½ cup brown sugar
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ½ cup butter, unsalted
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 egg
  • ½ cup maple syrup
  • ¾ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup Zen Spirit cacao powder


  • Baking sheet
  • Parchment paper
  • Plastic foil
  • Cookie cutters
  • Rolling pin
  • Stand mixer


  • In a medium bowl, combine together flour, baking soda, and baking powder.

  • Set aside.In a bowl of a stand mixer, beat together butter and brown sugar until light and fluffy. Add cacao powder, ground cinnamon, ground ginger, salt, and pepper. Continue to beat until completely combined.

  • Now, add maple syrup and egg. Continue to beat until fully incorporated. Finally, gradually add the flour mixture and continue to mix until smooth dough. Transfer the dough to a lightly floured work surface and knead into a ball. Using a rolling pin, roll out the dough into approximately 1/8 inch thick discs. Tightly wrap each with a piece of plastic foil and refrigerate for 30 minutes.

  • Preheat the oven to 350 degrees F. Line a large baking pan or a baking sheet with some parchment paper and set aside.Remove the dough from the refrigerator and remove the foil. Using cookie cutters, cut the discs into the desired shapes and carefully transfer to the prepared baking pan.

  • Bake for 20 minutes.When done, remove from the oven and transfer to a wire rack to cool. Decorate cookies according to taste and serve.

Gingerbread Cookies With Cacao

Gingerbread Cookies With Cacao Ingredients

I simply can’t imagine Christmas without a few batches of classic gingerbread cookies cut into different shapes and decorated with tons of icing colors and sprinkles.

This is one of my favorite classic gingerbread cookies recipe which is really quite easy to prepare and gives you the smoothest dough you can possibly imagine without having to work on it a lot. For the decoration, I have decided to go with a classic royal icing combined with different colors for a cheerful and holiday touch you probably wish to achieve.

Gingerbread Cookies With Cacao Mix

Preparing the royal icing is quite simple actually and I believe it’s the best option for gingerbread cookies as it’s easy to manipulate and can really stay intact for days. You will need about four to five cups of powdered sugar and the smallest amount of milk (several tablespoons at the time). Using a hand or a stand mixer, beat the ingredients together until the desired consistency. Now, you have to divide the mixture into several batches and add different food coloring to each. For the green one, I wanted to experiment a bit so I have decided to add a teaspoon of matcha green tea powder (I adore the way it balances super sweet royal icing and adds its own, unique flavor). The result was more than fantastic – delicious and smooth icing perfect for drawing on your cookies. Finally, get creative and decorate cookies according to taste and keep in air-tight containers during holidays. Have fun!

Nutrition information per serving: Kcal: 300 Protein: 5g, Total Carb: 48.2g, Dietary Fiber: 2g, Total Fat: 10.4g

Gingerbread Cookies With Cacao final product

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