Chocolate Gingersnap Hearts Chocolate Gingersnap Hearts

Author: Canadian Living

Thin, crisp and sturdy, these spicy hearts are perfect for mailing as presents.

  • Portion size 100 servings
  • Credits : Holiday Celebrations: 2007



Line 2 rimless baking sheets with parchment paper or grease; set aside.

In bowl, beat butter with sugar until fluffy; beat in molasses and chocolate. In separate bowl, whisk flour, cocoa, ginger, cinnamon, baking soda, cloves and salt ; stir into butter mixture in 2 additions. Divide in half; shape into discs. Wrap and refrigerate until firm, 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured waxed paper, roll out each disc into 1/8-inch (3 mm) thickness. Using floured 1-1/2-inch (4 cm) heart-shaped cutter, cut into shapes, rerolling and cutting scraps. Place, 1 inch (2.5 cm) apart, on prepared pans. Refrigerate until firm, about 30 minutes.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until bottoms are lightly browned and tops are firm to the touch, about 7 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.

Nutritional facts Per cookie: about

  • Sodium 16 mg
  • Protein trace
  • Calories 33.0
  • Total fat 2 g
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 4 g


  • Iron 1.0
  • Folate 3.0
  • Vitamin A 1.0
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Chocolate Gingersnap Hearts