Chocolate gingerbread

Name: Chocolate gingerbread
Total time: 40 min
Yield: 6
Cuisine: Russian
Ingredients: Wheat flour for baking - 400 g; Sugar - 100 g; Milk - 100 g; Vegetable oil - 50 g; Baking powder - 10 g; Cocoa powder - 50 g; Salt - 7 g; Chicken egg - 180 g

Cookinero 10 Apr 2025

2950

The tradition of drinking tea with sweets appeared in Rus', because the main thing at the table was heart-to-heart talks, and not enjoying the drink itself, as, for example, in Japan. If you, like most of your compatriots, like to complement your tea drinking with something delicious, we suggest making chocolate gingerbread. Delicate, soft and sweet pastries will appeal to both adults and children.

How to cook Chocolate gingerbread

Step 1

Prepare the glaze. To do this, put the white of one chicken egg, powdered sugar in a deep bowl and mix. Beat all the ingredients in the bowl well with a mixer until a fluffy, homogeneous mass is formed.

Step 2

In a second deep container, mix the remaining dry ingredients, two eggs, pour in milk and vegetable oil.

Step 3

Knead the dough.

Step 4

Roll out the dough into a 1 cm layer. Use a glass to cut out circles from it.

Step 5

Line a baking tray with baking paper, place the dough on it. Place the tray in an oven preheated to 180 degrees and bake for 15-20 minutes.

Step 6

Let the gingerbread cool slightly and brush it with glaze.

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Recipe cuisine: Russian

Cooking time: 40 minutes

Servings: 6

Calories: 294.29 kcal

Fats: 9.72

Proteins: 8.94

Carbohydrates: 43.71

Ingredients

Wheat flour for baking - 400 g

Sugar - 100 g

Milk - 100 g

Vegetable oil - 50 g

Baking powder - 10 g

Cocoa powder - 50 g

Salt - 7 g

Chicken egg - 180 g

Where to Buy Ingredients

Chocolate gingerbread - FAQ About Ingredients, Baking Time and Storage

Can I use a liquid sweetener like honey or maple syrup instead of powdered sugar in the glaze?

Yes, but it may change the glaze's consistency. Reduce the amount slightly (about 25%) and add gradually to avoid thinning it too much.

How should I store these gingerbread cookies, and how long do they last?

Store in an airtight container at room temperature for up to 1 week. Layer with parchment paper to prevent sticking.

Can I make this recipe gluten-free?

Yes! Substitute the flour with a 1:1 gluten-free blend, but add ½ tsp xanthan gum for better texture.

What’s the best way to roll the dough without it sticking?

Lightly flour your surface or roll between two sheets of parchment paper for easy handling.

Can I freeze the baked gingerbread cookies?

Absolutely. Freeze unglazed cookies in a sealed container for up to 3 months. Thaw and glaze before serving.

How can I make the glaze dairy-free?

Replace the milk in the glaze with almond or oat milk. Ensure your powdered sugar is vegan (no bone char processing).

What’s a creative way to serve these gingerbread cookies?

Stack them with cinnamon-spiced whipped cream between layers for a festive dessert tower.

Why is my glaze too runny?

You may have over-mixed or added too much liquid. Thicken it with extra powdered sugar a tablespoon at a time.

Can I use butter instead of vegetable oil for a richer flavor?

Yes, melted butter works well—replace oil 1:1, but the dough may spread more during baking.

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When preparing fruit drinks, the berries are subjected to minimal heat treatment, and they retain most of the nutrients. For example, vitamin C, pectin and tannins, which are so rich in red currants.

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