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Chocolate Spice Gingerbread

Chocolate Spice Gingerbread

Chocolate Spice Gingerbread, a delicious twist on a Christmas classic. Soft, slightly chewy and full of spices, these cookies are the perfect homemade treat!

Course Cookies
Keyword Christmas, Cookies
Prep Time 15 minutes
Cook Time 20 minutes
Chill 30 minutes
Total Time 1 hour 5 minutes


  • 125 g butter softened and chopped
  • 1/2 cup 110g brown sugar
  • 2/3 cup golden syrup
  • 2 1/4 cups 350g plain flour
  • 1/4 cup 25g cocoa powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper

Royal Icing

  • 1 pasteurised egg white
  • 1 teaspoon lemon juice
  • 1 1/2 cups icing sugar sifted


  1. Preheat oven to 190ºC (370ºF).
  2. Place the butter and brown sugar in the bowl of an electric mixer and beat for 8-10 minutes until light and creamy. Add the golden syrup, flour, baking soda and spices and beat until mixture just comes together to form a smooth dough.
  3. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  4. Roll out dough between 2 sheets of non-stick baking paper until 5mm thick. Use a gingerbread man or your choice of shaped cookie cutter to cut out shapes. In warm weather, it may be easier to place trays back into the refrigerator for 5-10 minutes before transferring cookies onto baking trays lined with baking paper.
  5. Bake for 10 minutes or until golden. Cool on trays.
  6. To make the royal icing, place the egg white and lemon juice and beat until frothy. Add the icing sugar and beat until mixture is combined and smooth. Use a piping bag or a zip lock bag with the corner snipped off to pipe the icing and decorate the gingerbread.