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Close-up of chocolate gingerbread cookies with mascarpone filling on a white plate, lightly dusted with powdered sugar

Chocolate Gingerbread Cookies

These chocolate gingerbread cookies are the perfect holiday treat, featuring a rich chocolate flavor paired with warm spices and a luscious mascarpone filling. Easy to make and delightful for decorating, they're sure to impress on any dessert table!
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Prep Time 1 hour
Cook Time 7 minutes
Total Time 3 hours 45 minutes
Course Dessert
Cuisine American
Servings 40 cookies

Ingredients
  

  • 3 1/4 cups all-purpose flour, plus more for dusting
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 tablespoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 5 tablespoons unsalted butter, softened
  • 1/3 cup solid vegetable shortening
  • 1/2 cup packed dark brown sugar
  • 1 large egg, at room temperature
  • 1/2 cup molasses
  • 2 ounces bittersweet chocolate, melted and cooled
  • 1 1/4 cups confectioners’ sugar
  • 1 large egg white
  • 1 teaspoon fresh lemon juice
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 (8-ounce) container mascarpone cheese, softened
  • 3 cups confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Prepare the Dough: In a medium bowl, whisk together flour, cocoa powder, ground ginger, cinnamon, cloves, baking soda, baking powder, and salt. In a separate bowl, cream the butter and shortening together until smooth, then mix in sugar, egg, molasses, and cooled chocolate. Gradually incorporate the dry ingredients into the wet mixture in three batches.
  • Chill the Dough: Divide dough into three equal parts, flatten each into a disk, wrap in plastic, and refrigerate for at least 2 hours.
  • Shape and Bake: Preheat oven to 350°F and roll out each disk of dough to 1/4 inch thick. Use cookie cutters to create festive shapes, re-rolling scraps as needed. Bake cookies for 7 minutes, rotating sheets halfway through.
  • Make the Icing: Whisk confectioners’ sugar, egg white, and lemon juice until smooth for decorating.
  • Mix the Filling: Beat together butter and mascarpone, then gradually add in confectioners’ sugar and vanilla. Chill until firm enough to pipe (approximately 2 hours).
  • Assemble and Decorate: Spread or pipe mascarpone filling on half of the cooled cookies, then sandwich with the other half. Decorate with icing as desired and let dry for 30 minutes before serving.

Notes

Don’t skip the chilling step; it helps the dough firm up and makes rolling and cutting shapes much easier. Store assembled cookies in an airtight container at room temperature for up to 5 days.