New This Month

Chocolate Gingerbread Twigs


The twigs can be made up to three days ahead and stored in a cool place.

  • Prep:
  • Total Time:
  • Yield: Makes about 80 cookies

Photography: ANITA CALERO

Source: Martha Stewart Living, December 2013


  • 2 ounces bittersweet chocolate, chopped
  • 3 cups all-purpose flour, plus more for rolling
  • 3/4 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
  • 3/4 teaspoon coarse salt
  • 1 stick unsalted butter, softened
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 1/3 cup molasses
  • 4 ounces white chocolate, chopped


  1. Melt bittersweet chocolate in a bowl set over a saucepan of simmering water, stirring until smooth; remove from heat. Whisk together flour, cocoa powder, spices, baking soda, baking powder, and salt. Beat together butter and brown sugar in a bowl with an electric mixer on medium-high speed until creamy, about 3 minutes. Add egg and molasses and beat until smooth. Beat in bittersweet chocolate, then flour mixture, until combined. Divide dough in half; form each half into a rectangle and wrap in plastic wrap. Refrigerate until firm but still pliable, about 30 minutes. Dough can be made 3 days ahead and stored in refrigerator, or frozen up to 1 month.

  2. Preheat oven to 350 degrees. Roll out each piece of dough to a rectangle 1/8-inch thick, with 1 side roughly 12 inches long, on a lightly floured piece of parchment. Transfer rectangles on parchment to baking sheets and refrigerate until firm, 30 minutes. Using a pizza cutter or sharp knife, cut into 1/4-to-1/2-inch-wide irregular strips, each about 12 inches long. Separate strips on parchment-lined baking sheets and freeze until firm, about 30 minutes. Bake until slightly darker around edges, about 12 minutes. Let twigs cool completely on baking sheets.

  3. Melt white chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Paint chocolate along length of each twig with a pastry brush to create a faux-bois look. Refrigerate until chocolate sets, about 15 minutes. Twigs can be made 3 days ahead and stored in a cool place.

Reviews Add a comment

  • Rural Modernist
    15 DEC, 2013
    These were delicious, but there is no way this recipe yields 80 cookies. Maybe I should have cut them into wood chips instead of twigs. And the white chocolate faux bois was impossible to recreate as beautifully as the photo which caused me great distress just hours before the holiday cookie party I was attending. I saved the day by giving my 30 twigs a light dusting of confectioners sugar which made them presentable.