Chocolate Gingerbread Boys and Girls

Chocolate Gingerbread Boys and Girls

In this recipe:

based on 117 reviews
This Looks YUMMY!
45 min.
112 min.
30 cookies

A classic gets a chocolate twist in these chocolate gingerbread cookies. Fun to make and eat!


  • 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons butter or margarine, softened
  • 3 tablespoons granulated sugar
  • 1/2 cup molasses
  • 1/4 cup water
  • 1 container (16 ounces) prepared vanilla frosting, colored as desired, or colored icing in tubes
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MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, baking soda, salt, ginger and cinnamon in medium bowl. Beat butter and sugar in small mixer bowl until creamy; beat in molasses and melted chocolate. Gradually add flour mixture alternately with water, beating until smooth. Cover; refrigerate for 1 hour or until firm.

PREHEAT oven to 350° F.

ROLL half of dough to ¼-inch thickness on floured surface with floured rolling pin. Cut dough into gingerbread boy and girl shapes using cookie cutters or a stencil. Place on ungreased baking sheets. Repeat with remaining dough.

BAKE for 5 to 6 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PLACE remaining morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead. Microwave for 10 seconds; knead until smooth. Cut tiny corner from bag; squeeze to pipe chocolate. Decorate cookies with piped chocolate and prepared frosting or icing.

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Stiff Dough

like how this recipe smelled before we stuck it in the refrigerator. however, make sure you don't put the dough in there for more than an hour and then take it out to roll it. the dough was very hard to roll, definetly not a make ahead dough. eventually it warmed up enough I got a few cookies out of it and they tasted great.

- Ann-Marie Bergman from PEWAUKEE, WI

Squeaking Good Gingerbread boys!

These cookies rock. I looked up tons of gingerbread cookie recipes on the net. I was so concerned because my 6 yr old grandson wanted gingerbread boys. He has never tasted gingerbread so I thought ,"what a waste -bake all this up and I know he won't like the spicy taste!".Well this Chocolate version will be a hit with all the grandkids and grammy is Super Grammy thanks to you!

- Deloris Baggett from EDGEWOOD, MD


These were greatr! It was fun to make them with children. Also taste great.

- Lisa Wilson from

Horrible Mistake!

I started to make these for my three year old neice because she was moving into yet another new home. I didn't even get to baking them, the dough was awful due to allt the molasses! Do not make them ever!

- Bethany Stefano from JACKSONVILLE, FL

Great for gifts

We had fun making these at Christmas and giving them for gifts.

- Evonne Robertson from FRASER, MI

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Nutrition Facts

Serving Size: 1/30 of Recipe

Servings Per Recipe: 30

  • Amount Per Serving
  • Calories: 190
  • Calories from Fat: 63
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 3g (15% of DV)
  • Cholesterol: 3mg (1% of DV)
  • Sodium: 108mg (4% of DV)
  • Carbohydrates: 31.4g (10% of DV)
  • Dietary Fiber: .4g (2% of DV)
  • Sugars: 16.4g
  • Protein: 1.2g
  • Vitamin A: 3% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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