If you’re craving a holiday treat that’s both classic and a little unexpected, this Chocolate Gingerbread Cookies Recipe is exactly what you need. I absolutely love how these cookies blend warm spices with rich cocoa and a hint of chocolate chunks—giving you that traditional gingerbread flavor with a delightful twist. Whether you’re baking for a festive party, a cozy night in, or just because, this recipe is fan-freaking-tastic, and I can’t wait to walk you through every step to make sure your cookies turn out perfectly.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The cocoa and chocolate chunks add depth without overpowering the warm, spicy gingerbread notes.
- Easy to Work With Dough: Chilling the dough makes rolling and cutting a breeze, even if you’re not an expert baker.
- Family Favorite: I discovered this version after my family kept requesting a twist on the classic—this recipe never disappoints.
- Beautiful Icing: The royal icing dries perfectly for decorating, making your cookies look stunning whether simple or detailed.
Ingredients You’ll Need
This Chocolate Gingerbread Cookies Recipe brings together a bunch of pantry staples and a few extra special touches—like orange zest and finely chopped chocolate—to elevate the classic gingerbread. I always recommend using unsweetened cocoa powder for that rich, dark color and deep flavor.
- All-purpose flour: The base for your cookies; make sure it’s fresh for best texture.
- Unsweetened cocoa powder: Adds that wonderful chocolate flavor contrast.
- Dark brown sugar: Helps keep the cookies moist and gives a touch of molasses richness.
- Baking soda: For just the right amount of lift and chewiness.
- Cinnamon: A classic warm spice you can’t skip in gingerbread.
- Ground ginger: The star of the show for that spicy kick.
- Ground cloves: Adds aromatic depth without being overwhelming.
- Salt: Balances all the sweetness and spices.
- Orange zest: I love this zingy lift that brightens the flavor.
- Unsalted butter: Soft but cool, cut into pieces to blend smoothly.
- Egg: Helps bind the dough and adds tenderness.
- Molasses: Gives that iconic gingerbread sweetness and moistness.
- Semisweet chocolate (at least 60% cacao): Finely chopped for bursts of melty chocolate.
- Meringue powder: Essential for the royal icing to set nicely.
- Powdered sugar: The base for the icing’s sweet, smooth texture.
- Water: Added gradually to get the perfect icing consistency.
- Vanilla extract: A splash in the icing for subtle warmth and depth.
Variations
I’ve played around with this Chocolate Gingerbread Cookies Recipe quite a bit, and one of the best parts is how easy it is to tweak to your taste or needs. Don’t be afraid to make it your own!
- Spicy Kick Variation: Adding a pinch of cayenne or more ginger amps up the heat, which some of my friends absolutely adore during the holidays.
- Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend; just watch the dough as it might be a bit more delicate.
- Vegan Substitute: Replace butter with vegan margarine and use a flax egg instead of a regular one—I’ve done this with good results, although texture slightly varies.
- Decorating Styles: From simple powdered sugar dusting to bright royal icing, you can easily match the look to the occasion.
How to Make Chocolate Gingerbread Cookies Recipe
Step 1: Mix Your Dry Ingredients Carefully
Start by whisking together your flour, cocoa powder, brown sugar, baking soda, cinnamon, ground ginger, cloves, salt, and that fresh orange zest in your stand mixer on low speed. I like to make sure these are well combined before adding anything wet, so your flavors are evenly spread throughout each cookie.
Step 2: Cut in the Butter and Chocolate
Now, switch to a medium-low speed and add in the cool, softened butter pieces. This part is crucial—you want the texture to resemble fine crumbs, almost like sand. It took me a couple tries to get this step right; if your butter warms up too much, the dough gets greasy and tricky to handle. Next, stir in your finely chopped semisweet chocolate so each bite has a surprise melty patch of chocolate.
Step 3: Combine Molasses and Egg, Then Mix Gently
In a small bowl, whisk together the egg and molasses until smooth. Slowly pour this molasses mixture into your dry ingredients while mixing on low speed. At first, the dough will look crumbly and dry—that’s okay! Keep mixing and then bump the speed up to medium for about 15 seconds until the dough comes together perfectly moist but not sticky.
Step 4: Chill and Roll Your Dough for Easy Cutting
Turn the dough onto a lightly floured surface, split it in half, and wrap each portion tightly in plastic wrap. Refrigerate for about an hour. When I first tried skipping this step, the dough was so sticky it was nearly impossible to cut neat shapes. Chilling firms it up, making rolling between parchment paper sheets an absolute dream, and it prevents your cookies from spreading too much in the oven.
Step 5: Cut and Freeze Before Baking
Roll each chilled dough half between parchment paper to about 1/4 inch thickness. Keep it sandwiched between the papers, stack, and freeze for 15 minutes—this step is a game changer for crisp cookie edges. Once firm, peel and flip the dough, discard the bottom parchment, and cut out gingerbread people, snowflakes, or whatever festive shapes you love. Place on parchment-lined baking sheets about 3/4 inch apart, then freeze again for a few minutes before baking.
Step 6: Bake and Cool Slowly
Bake at 350°F for 8-12 minutes on the center rack. Listen closely—when they make a faint crackling sound as they cool, that’s when they’re perfectly done. Don’t rush transferring them; let cookies rest on the pan for a couple of minutes, then move to a wire rack to cool completely before icing. I learned this the hard way: warm cookies plus wet icing equals soggy mess, so patience pays off big time here.
Step 7: Make and Pipe Your Royal Icing
Mix powdered sugar, meringue powder, vanilla extract, and 4 tablespoons of water. Start beating low and slowly ramp up to high—trust me, beating like a whirlwind from the get-go creates a sugar storm in your kitchen! Add water gradually until the icing is just right: it should drizzle smoothly off your beaters and flow back into the bowl without holding its shape too stiffly. Fill piping bags fitted with small round tips for detailed outlines and decorations.
Pro Tips for Making Chocolate Gingerbread Cookies Recipe
- Butter Temperature Matters: Keep butter soft but still cool when adding it, so your dough holds together better and won’t get greasy.
- Chill Twice: Freezing dough before and after cutting helps keep cookie shapes sharp and prevents spreading in the oven.
- Gradual Icing Mixing: Start slow to avoid powdered sugar flying everywhere—it’s a mess I once made that you don’t want!
- Use Parchment Paper Layers: Rolling dough between parchment keeps it clean and easy to handle, plus it’s great for freezing and flipping the dough.
How to Serve Chocolate Gingerbread Cookies Recipe
Garnishes
I love to top these cookies with a simple royal icing outline accented with little sprinkles or edible glitter—adds just the right festive sparkle without overwhelming the chocolate-gingerbread flavor. For special occasions, you can pipe intricate designs, but if you’re short on time, a dusting of powdered sugar looks beautiful and gives a snowy effect.
Side Dishes
Pair these cookies with a steaming mug of spiced chai, hot chocolate, or even a rich cup of coffee—I find the spices match wonderfully with warm beverages. For gatherings, a cheese platter with sharp cheddar and crisp apples makes an unexpected but delightful combo alongside these spiced treats.
Creative Ways to Present
For holiday parties, I’ve layered these cookies in a festive glass jar with ribbons tied around—the look is charming and it keeps them fresh. Another fun idea is to create cookie gift bags with assorted shapes and flavors, tied off with twine and a personalized tag. It’s such a crowd-pleaser, especially when the edges glisten with the chocolate and icing.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cookies in an airtight container at room temperature with a slice of bread inside—it really helps maintain their chewiness over a few days. When I tried skipping the bread, my cookies dried out faster, so this simple trick can save your batch from becoming too hard too soon.
Freezing
These Chocolate Gingerbread Cookies freeze beautifully—both the dough and baked cookies. After baking and completely cooling, I place them in layers separated by parchment paper inside a freezer-safe container. When you’re ready, thaw at room temperature and your cookies taste almost freshly baked. Freezing dough before baking is great too if you want to bake fresh batches over holiday weeks.
Reheating
If you want that just-baked warmth, pop your cookies in a preheated 300°F oven for 5 minutes. This softly revives the aroma and texture without drying them out. Avoid microwaving for more than a few seconds as they can get rubbery or too soft.
FAQs
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Can I make this Chocolate Gingerbread Cookies Recipe without molasses?
Molasses provides a signature flavor and moisture to gingerbread cookies, so skipping it will change the cookie’s taste and texture quite a bit. You can substitute with dark corn syrup or honey, but expect a lighter color and a sweeter, less robust flavor. If you don’t have molasses, I recommend trying the recipe once with a substitute to see if you like the results before serving it to guests.
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How thick should I roll the dough for cutting cookies?
I usually aim for about 1/4 inch thickness. It’s thick enough to hold shape and have a chewy center, but thin enough to crisp at the edges once baked. Rolling thinner can lead to crispier cookies, while thicker dough may need a longer bake time and could be softer inside.
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Why do I need to freeze the dough before baking?
Freezing the dough firms it up, which prevents cookie shapes from spreading too much while baking and helps maintain those crisp edges. It also makes handling the dough easier, especially when cutting intricate shapes. It’s a step I don’t skip, and it makes the whole process smoother.
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How do I know when royal icing is the right consistency?
The icing should drip smoothly off your beaters and gently flow back into the bowl, forming a thick ribbon that disappears within a few seconds. If it’s too thick, add a teaspoon of water at a time; if too runny, add a bit more powdered sugar. Getting the consistency right is key to beautiful decorations that don’t run or crack.
Final Thoughts
Honestly, this Chocolate Gingerbread Cookies Recipe has become one of my absolute favorites to make during the holiday season because it hits that perfect sweet spot between traditional and innovative. I love sharing them with friends who think gingerbread can’t get any better—then surprising them with the rich chocolate notes. If you give this recipe a try, I’m sure you’ll find just as much joy in baking (and eating!) these cookies as I do. Don’t hesitate to play with the spices and decorations to make them truly yours—it’s all part of the fun!
Print
Chocolate Gingerbread Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 42 minutes
- Yield: Approximately 30 medium-sized cookies
- Category: Dessert
- Method: Baking
- Cuisine: American, Holiday
Description
Delight in these rich and festive Chocolate Gingerbread Cookies that combine classic gingerbread spices with the deep flavor of cocoa and semisweet chocolate. Perfectly spiced with cinnamon, ginger, and cloves, these cookies are finished with a smooth, glossy royal icing that is ideal for detailed decorating. They are a wonderful holiday treat that balances warmth and chocolate decadence in every bite.
Ingredients
Dry Ingredients
- 3 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup dark brown sugar
- 3/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon ground ginger
- 3/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon orange zest
Wet Ingredients
- 12 tablespoons unsalted butter, soft but still cool and cut into 12 pieces
- 1 egg, room temperature
- 3/4 cup molasses
- 2 ounces at least 60% cacao semisweet chocolate, very finely chopped
Royal Icing
- 3 tablespoons meringue powder
- 4 cups powdered sugar
- 4-8 tablespoons water
- 1/2 tablespoon vanilla extract
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, combine the flour, cocoa powder, brown sugar, baking soda, cinnamon, ginger, cloves, salt, and orange zest at low speed until thoroughly mixed.
- Add Butter: Stop the mixer and add the soft butter pieces; mix at medium-low speed until the mixture becomes sandy and crumbly, resembling fine meal, about 1 1/2 minutes. Then stir in the finely chopped chocolate until evenly distributed.
- Add Wet Ingredients: Replace the whisk with the paddle attachment. In a small bowl, whisk together the egg and molasses. With the mixer on low, slowly pour the molasses mixture into the flour mixture. Mix until just moist, then increase speed to medium and mix thoroughly for about 15 seconds.
- Chill Dough: Scrape the dough onto a lightly floured surface, divide into two equal parts, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour until firm but not sticky.
- Roll Dough: Work with one half at a time, rolling the dough between two sheets of parchment paper to 1/4 inch thickness. Repeat with the second half. Stack dough sheets on a baking sheet and freeze for 15 minutes until firm.
- Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cut Cookies: Remove one dough sheet from the freezer, peel off the top parchment layer, flip the dough over, and discard the bottom parchment. Cut into 3–5 inch festive shapes and set scraps aside.
- Freeze Cookies: Use a wide metal spatula to transfer the cut shapes to the prepared baking sheets, spacing them 3/4 inch apart. Return the baking sheet to the freezer for a few minutes to firm the dough again before baking.
- Bake: Bake cookies on the middle rack at 350°F for 8–12 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Reuse Scraps: Combine leftover scraps, roll out between parchment sheets, freeze, and repeat cutting and baking until all dough is used.
- Prepare Icing: In a large bowl, combine powdered sugar, meringue powder, vanilla extract, and 4 tablespoons of water. Beat with a hand mixer on low increasing to high speed for 1–2 minutes, scraping sides as needed. Add water gradually until the icing flows smoothly off the beaters.
- Decorate: Transfer icing to a piping bag fitted with a small round tip. Decorate completely cooled cookies as desired. Note that royal icing can dry quickly, so prepare it close to decorating time.
Notes
- Dough should be chilled well to prevent spreading during baking.
- Freezing dough sheets before cutting helps keep shapes sharp.
- The chopped chocolate adds a subtle, rich texture and flavor to traditional gingerbread.
- Royal icing consistency should be smooth and fluid but not runny.
- Leftover dough scraps can be reused to minimize waste.
- Cookies are best decorated once completely cooled to prevent icing from melting.
- Store decorated cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 1.5g
- Cholesterol: 15mg
