Cookies recipe

Gray Ghost Detroit Italian Hot Chocolate Gingerbread Cookies Recipe

Italian Hot Chocolate and Gingerbread Cookies from Gray Ghost Detroit

VSCelebrate the holidays with a festive treat courtesy of Gray Ghost Detroit. The local restaurant shares their recipes for Italian hot chocolate and gingerbread cookies below.

How to make Gray Ghost Detroit’s Italian cookies with hot chocolate and gingerbread


Gingerbread Cookie Dough

1/2 cup soft butter

1/2 cup brown sugar

3/4 cup molasses

1 large egg

3 cups flour

1 1/2 tsp. baking soda

1/4 tsp. salt

2 tbsp. grounded ginger

2 tbsp. ground cinnamon

1 C. ground nutmeg

1 C. ground clove


red food coloring

Green food coloring

1/2 cup powdered sugar

2-3 tbsp. milk

1/2 tsp. vanilla extract

Cinnamon whipped cream

1/2 cup heavy cream, cold

1 tbsp. Granulated sugar

1/4 tsp. cinnamon

1/2 tsp. vanilla extract

Italian hot chocolate

2oz. milk chocolate

2oz. dark chocolate

1 cup milk

1/2 cup heavy cream

1 tbsp. sugar

2 tbsp. cornstarch

1/8 vs. Nutmeg

1/2 tsp. cinnamon

1 tbsp. cocoa powder (optional)


Ginger biscuits: Combine ginger, cinnamon, nutmeg, salt, baking soda and flour, then set aside. Using a stand mixer with bowl and paddle attachment, beat butter and sugar until light and fluffy – about 5-10 minutes. Slowly add molasses and egg, beating until well incorporated. Add the dry ingredients and mix until incorporated, but be sure not to over mix. Remove the dough, place it on a baking sheet, in the shape of a rectangle, wrap in plastic and refrigerate for 1 to 2 hours.

On a lightly floured work surface, roll out the dough to 1/4 inch thickness. Use cookie cutters to create molds, place them on a baking sheet and freeze for 5-10 minutes.

Bake cookies at 325 degrees for 10-12 minutes. (Makes 16-20 cookies)

Icing: Combine powdered sugar, milk and vanilla extract in a mixing bowl. Using a small whisk, mix well until smooth. Divide frosting into three small bowls. Add red food coloring to one bowl to create red icing, green food coloring to another to create green icing, and keep one bowl white.

Cinnamon whipped cream: Using a balloon whisk, combine all ingredients by hand, moving the whisk from left to right, rather than in a circular motion. Whip until soft-medium peaks form.

Italian hot chocolate: Mix the sugar, cornstarch, cocoa powder and 2-3 tablespoons of milk and set aside. In a saucepan, bring the remaining heavy cream, milk, nutmeg and cinnamon to a boil, stirring constantly to avoid burning. Reduce heat to low, bring mixture to a boil, add chocolate and stir until well blended. Stir in milk and cornstarch mixture, increase heat to medium-low and continue to stir until mixture thickens. Remove from heat, pour into glasses, garnish with cinnamon whipped cream and enjoy! (Makes 2 servings)

Gray Ghost Detroit, 47 Watson St., Detroit; 313-262-6534;

This story is featured in the December 2021 issue of Hour Detroit magazine. Read more stories in our digital edition.