Ingredients for 35 servings 

3 ⅓ cup (14.5oz 420g) all-purpose flour

⅓ cup (2oz/50g) Genauva dark chocolate gems

½ cup (4oz or 110g) granulated sugar

¾ teaspoon baking soda

3 tbsp. gingerbread spices (ginger, cinnamon, nutmeg, clove, cardamom)

½ teaspoon salt

12 tablespoons unsalted butter room temperature

1 large egg, room temperature

¾ cup molasses

optional stir in: ¾ cup almond slices


Decorating frosting

1 cup (4oz or 100g) sifted icing sugar

1-1 1/2 tbsp water

4 drops vanilla extract


In a little pan mix sifted icing sugar, water and vanilla extract, boil until you have a thick sauce

Add more water if to dry, add more sugar if to liquid

Decorate with a brush or pipe thin lines with a pastry bag

Gingerbread bunny

Gingerbread cookies recipe


  • Pre-heat the oven to 350°F (180°C)
  • In a medium bowl sift together flour, salt, baking soda and gingerbread spices.stir until combined
  • Use the bowl of a stand mixer: mix the butter at room temperature with the granulated sugar
  • Add the egg and molasses, beat until well combined
  • Melt the chocolate in a double sauce pan or in a microwave (stir every 30 seconds)
  • Add the chocolate to the egg mixture
  • Gradually add the flour mixture, beat until well combined
  • Divide the dough in half and wrap the 2 balls in plastic foil
  • Refrigerate for at least 2 hours
  • Work with one portion at a time
  • Flour the surface and roll out the dough to ¼ in (5mm) thick.
  • Cut out the dough with a cookie cutter (they come in a lot of funny shapes) and transfer to a paper lined baking sheet (leave about 1 inch of space in between)
  • Bake on the middle rack for about 8-12 minutes depending of the size
  • Remove the cookies from the oven and cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely
  • Repeat with the remaining dough

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