Chocolate Gingerbread Cookies Recipe

If you’re craving something festive, rich, and utterly addictive, you’re in for a treat with my Chocolate Gingerbread Cookies Recipe. I absolutely love how these cookies bring together the warmth of gingerbread spices with the luscious depth of cocoa and dark chocolate. Trust me, once you try this recipe, it’ll quickly become your go-to for holiday baking, cozy nights, or just because. I’m excited to share all my tips and tricks to help you nail these every single time!

this …

Ingredients You’ll Need

Each ingredient plays a special role in this Chocolate Gingerbread Cookies Recipe. From the robust molasses to the hint of fresh orange zest, these flavors fuse beautifully. When shopping, try to get good quality cocoa and chocolate, and fresh spices if you can—it really makes a difference!

• All-purpose flour: The cookie’s base; using all-purpose keeps the texture just right.
• Unsweetened cocoa powder: Adds a deep chocolate flavor; Dutch-processed cocoa works great here.
• Dark brown sugar: Its molasses content adds moisture and chewiness.
• Baking soda: Leavens the dough slightly for a tender bite.
• Cinnamon, ground ginger, ground cloves: The classic gingerbread spice trio that brings warm, cozy flavor.
• Salt: Balances sweetness and enhances the other flavors.
• Orange zest: Adds bright, fresh notes that elevate the spice mix.
• Unsalted butter: Soft but cool; key for the perfect cookie texture without melting the dough.
• Egg: Binds everything together and adds richness.
• Molasses: The heart of gingerbread, giving depth and that signature flavor.
• Finely chopped semisweet chocolate: For melty little pockets of chocolate goodness throughout.
• Meringue powder, powdered sugar, vanilla extract, water: Essential for the classic royal icing to decorate your cookies beautifully.

Variations

I love making this Chocolate Gingerbread Cookies Recipe my own by tweaking certain details depending on the occasion or what’s in my pantry. Feel free to experiment—you’ll find that small changes can create something truly special.

• Chocolate Type Variation: I’ve tried both bittersweet and milk chocolate chunks, and each gives a slightly different experience; bittersweet offers richness while milk chocolate adds sweetness that kids adore.
• Spice Levels: Want more warmth? Boost the ginger and cinnamon for a spicier cookie that still complements the chocolate perfectly.
• Gluten-Free Option: Swap all-purpose flour for a 1:1 gluten-free blend, but I recommend chilling the dough longer for better handling.
• Molasses Swap: If you’re out of molasses, blackstrap molasses will intensify the flavor, whereas honey will lighten it up.

How to Make Chocolate Gingerbread Cookies Recipe

Step 1: Mixing the Dry Ingredients Perfectly

Start by whisking together your flour, cocoa powder, brown sugar, baking soda, cinnamon, ginger, cloves, salt, and orange zest in a stand mixer at low speed. I love doing this first because it really wakes up the spices and evenly distributes them so every bite has that warm, cozy hit. Don’t rush this step—take your time to get everything well combined.

Step 2: Adding Butter and Chocolate

Now, drop in the cold, soft butter pieces and mix until it looks sandy—kind of like wet sand at the beach. This texture is essential for tender but stable cookies. Then stir in the finely chopped chocolate so it’s perfectly scattered throughout the dough. Switching to the paddle attachment here helps blend everything without overworking the dough.

Step 3: Bringing It All Together with Molasses and Egg

Whisk your egg and molasses together in a small bowl, then slowly add to your flour mixture on low speed. This gradual addition helps keep the dough from sticking and ensures the molasses flavors meld beautifully. Once it looks moist, bump the speed to medium for about 15 seconds to combine well—that quick step changes the texture from crumbly to cookie dough magic.

Step 4: Chilling and Rolling the Dough

Scrape your dough out onto a floured surface and divide it in two. Wrap each half tightly with plastic wrap and chill for at least an hour. This step is a game changer—I discovered this hard way that skipping chilling makes rolling a sticky mess. When chilled, rolling dough between sheets of parchment paper is easier and keeps your counters clean!

Step 5: Cutting and Freezing Shapes

After rolling, stack the dough sheets on a baking tray and freeze for 15 minutes—this firms up the dough so your cookie shapes hold beautifully during baking. Then, peel the top parchment, flip, discard the bottom layer, and start cutting. I love using classic gingerbread people and snowflake cutters here! Freezing the cut cookies for a few more minutes before baking ensures they don’t spread too much in the oven.

Step 6: Baking Until Just Perfect

Bake your cookies at 350°F for 8 to 12 minutes, depending on their size and your oven. Here’s what I learned: edges should brown just slightly while centers stay soft—pull them out just before they look “done,” and they’ll continue baking on the sheet, ending up perfectly chewy. Let them cool on the baking sheet for 2 minutes before transferring to a rack.

Step 7: Making the Royal Icing

For that classic festive touch, combine powdered sugar with meringue powder, vanilla extract, and start with 4 tablespoons of water. I mix with a hand mixer on low at first to avoid mess, then beat it on high for about 1-2 minutes until smooth and glossy. If it gets too thick, add more water bit by bit to get a flowy yet pipe-able consistency. I don’t prepare this too early since it tends to dry out quickly, so I whip it up just before decorating.

How to Serve Chocolate Gingerbread Cookies Recipe

Garnishes

When I frost these cookies, I love adding a little shimmer with edible glitter or tiny sugar pearls—it makes them feel truly special. Sometimes just a simple drizzle of royal icing with a sprinkle of finely chopped nuts or candied ginger works wonders, too. You can get as fancy or as simple as you like!

Side Dishes

Chocolate Gingerbread Cookies are perfect with a warm cup of chai tea or creamy hot chocolate. I also like serving them alongside spiced apple cider or a cozy mug of coffee to round out that comforting, festive vibe.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies on a wooden board with fresh pine sprigs and cinnamon sticks scattered around—it looks so inviting. Try tying a few together with ribbon as edible gift bundles, or stack them in cellophane bags with a holiday tag. Kids love helping decorate them with colorful icing and sprinkles, making presentation a fun activity too!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered between parchment paper to avoid sticking. They keep beautifully soft for about a week and even improve a bit as the flavors meld. Just be sure to keep them away from humid areas to prevent sogginess.

Freezing

You can freeze both raw dough and baked cookies! I wrap dough halves tightly in plastic wrap and freeze for up to 3 months—when ready, thaw overnight and roll out as usual. For baked cookies, freeze in a sealed container with parchment layers; they thaw in minutes and taste just like fresh.

Reheating

To refresh cookies, pop them in a 300°F oven for 5 minutes or microwave them for 10-15 seconds wrapped in a paper towel. This warms them gently, softens the texture, and wakes up the chocolate flavor without drying them out.

FAQs

Final Thoughts

This Chocolate Gingerbread Cookies Recipe holds a special place in my heart because it always brings my family together around the kitchen, whether we’re baking for holidays or just a chilly Sunday afternoon. I hope you enjoy making and sharing these as much as I do. Once you taste that perfect balance of chocolate and spice, you’ll be hooked, and honestly, isn’t that what baking is all about—creating moments and memories alongside delicious treats? So go ahead, grab your mixing bowl, and let’s make some magic happen in your kitchen!

Print