Soft, chewy Chocolate Gingerbread Cookies Recipe made with molasses, cocoa powder, and warm spices—your new holiday favorite.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So here’s the thing. I wasn’t trying to reinvent Christmas cookies. I just wanted a cozy baking day—the kind where you’ve got cinnamon in the air, something by Bing Crosby playing in the background, and a hot cup of coffee that’s gone cold because you got too into measuring flour. I had every intention of making classic gingerbread cookies… until I realized halfway through I was out of half the ingredients.
Now, most normal people would stop, make a grocery run, and stick to the plan. Not me. Nope. My brain went, “Well, I’ve got cocoa powder. Chocolate and ginger? That could work… right?” There was hesitation, I’ll admit it. Chocolate and ginger felt like an odd couple. But I was curious. And that’s how accidents turn into delicious stories.
When those cookies came out of the oven, the smell alone could’ve stopped traffic. Molasses and chocolate and ginger mingled together like they’d known each other forever. I took one bite and actually laughed out loud—because somehow it worked. Like, really worked. Soft, chewy, warm, rich—everything I didn’t know I needed that day.
Now, every December, these are the cookies I bake when I want the house to smell like happiness. My family loves them, my neighbors conveniently “drop by” when I make them, and honestly, I don’t even blame them. You can smell these things from halfway down the block.
Why You’ll Love This Chocolate Gingerbread Cookies Recipe?
Alright, let’s talk about why this Chocolate Gingerbread Cookies Recipe deserves a spot in your baking rotation.
They’re cozy, but not in a predictable way. You know how gingerbread can sometimes be too spicy or too dry? Not these. They’re soft, like little chocolate pillows with a gingery edge. The molasses gives them that old-fashioned, deep sweetness that just feels nostalgic, while the cocoa adds a kind of sultry richness. (Yes, I said sultry. These cookies have main-character energy.)
Plus, they look gorgeous. The sugar coating gives them this sparkly, crackly surface that catches the light like fresh snow. It’s the kind of cookie that makes people say, “Did you make these from scratch?” and you just smile like, “Oh, these old things?”
Ingredient Notes:
You don’t need anything wild here, but each ingredient plays its part:
-
Butter: Use the real stuff. Room temp so it blends beautifully. It’s what gives that melt-in-your-mouth texture.
-
Dark Brown Sugar: Keeps the cookies soft and gives them a deeper flavor. That touch of molasses from the sugar makes a difference.
-
Molasses: The soul of this recipe. Use regular or full-flavored, not blackstrap (trust me, that one tastes like regret).
-
Fresh & Ground Ginger: Double trouble. Fresh ginger gives a little zing while ground ginger brings that familiar warmth. Together? They’re unstoppable.
-
Cocoa Powder: I go Dutch-processed for that dark, rich chocolate taste—it balances the spices perfectly.
-
Spices: Cinnamon, cloves, nutmeg, and a pinch of black pepper. Yep, pepper. It’s subtle but adds that extra layer of “what is that?” flavor.
-
Chocolate Chips: Semi-sweet or dark—something that melts slightly but doesn’t overwhelm.
-
Sugar Coating: The final sparkle. Roll those dough balls until they shimmer like they’re heading to a Christmas party.
How To Make Chocolate Gingerbread Cookies?
Step 1: Whip Up the Base
Beat together the butter, brown sugar, and spices until it looks creamy and smells like heaven. Don’t rush this part—the mixing really brings out the spice flavors.
Step 2: Add the Molasses & Fresh Ginger
This is where things get sticky and messy—in the best way. Stir in the molasses and ginger until it all turns into this dark, glossy dough. It should smell like every Christmas memory you’ve ever had.
Step 3: Add the Dry Ingredients
Flour, cocoa, boom. Mix until it just comes together. Then toss in the chocolate chips. Try not to eat too many as you go (no judgment, though).
Step 4: Chill Out
Flatten the dough into a disc, wrap it up, and pop it in the fridge for at least 2 hours. Overnight is even better. This is when the flavors really get to know each other.
Step 5: Roll, Coat, and Bake
Scoop the dough into little balls and roll them in sugar. Place them on parchment-lined baking sheets—give them some space to spread their wings. Bake at 325°F for 11–13 minutes until the tops start to crack.
Step 6: Cool (and Try Not to Eat Them All)
Let them rest on the baking sheet for a bit—they’re soft when warm. Then transfer to a wire rack to cool completely… or not completely. Warm cookies are always fair game.
Want To Save This Recipe?
Storage Options:
Okay, first of all, good luck not finishing them in two days. But if you do have leftovers, keep them in an airtight container at room temp for up to a week.
Pro tip: throw in a slice of bread—it keeps them soft. I don’t know how, it’s kitchen witchcraft. You can also freeze the unbaked dough balls for up to three months. Bake straight from frozen and thank me later.
Variations and Substitutions:
You know me—I can’t leave well enough alone. Here are some fun tweaks:
-
Extra Chocolatey: Swap half the chips for dark chocolate chunks. Go big or go home.
-
Nutty Crunch: Add toasted pecans or walnuts. It gives a nice texture contrast.
-
Kick It Up: Add a pinch of cayenne for a subtle heat that sneaks up on you.
-
Vegan-Friendly: Use plant-based butter and dairy-free chocolate chips—still amazing.
-
Gluten-Free: A 1:1 gluten-free flour blend works beautifully. Just chill the dough a little longer.
What to Serve with Chocolate Gingerbread Cookies?
You can totally eat these on their own (and I fully support that), but they also pair beautifully with:
-
Coffee: The bitterness balances the sweetness. Morning-approved.
-
Hot Chocolate: Because more chocolate is always the right move.
-
Red Wine: Yep, I said it. The spices and cocoa go surprisingly well with a cabernet.
-
Vanilla Ice Cream: Warm cookie + cold scoop = heaven.
-
Whipped Cream: A little dollop makes them feel fancy with zero effort.
Frequently Asked Questions:
Do I have to chill the dough?
Yes, my friend. Otherwise, your cookies will spread into sad little pancakes. We want thick and chewy, not thin and crispy.
Can I use blackstrap molasses?
Nope. It’s too bitter and intense. Regular molasses only—it’s what keeps that balance of sweetness and spice.
Can I freeze the dough?
Absolutely. In fact, I recommend it. Frozen dough balls bake up beautifully, and you can have fresh cookies anytime.
Every year, I tell myself I’ll branch out and try some new Christmas cookie recipes, but this Chocolate Gingerbread Cookies Recipe always pulls me back in. There’s just something about the mix of deep chocolate and warm spice that feels like home.
They’re not perfect—sometimes they come out a little too dark, sometimes I eat half the dough before baking—but that’s part of the fun, right? It’s the messy, imperfect, delicious kind of baking that reminds you why homemade always wins.
So go ahead, dust off that mixing bowl, light a candle, and make your kitchen smell like the holidays. And hey, if you sneak one straight from the pan before it cools down, I won’t tell a soul.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Gingerbread Cookies Recipe
Ingredients
- ½ cup 115g unsalted butter at room temperature
- ½ cup 110g packed dark brown sugar
- 1½ teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup 150g dark or full-flavored molasses (avoid blackstrap)
- 1 tablespoon freshly grated ginger
- 1½ cups 210g all-purpose flour
- 2 tablespoons Dutch-processed cocoa powder
- 1 cup 200g semi-sweet chocolate chips
- ¼ cup 50g granulated white sugar for coating
Instructions
Prepare the base mixture:
- In the bowl of a stand mixer fitted with a paddle attachment, combine butter, dark brown sugar, ground ginger, cinnamon, black pepper, cloves, nutmeg, salt, and baking soda. Cream together on medium speed until the mixture is smooth, fragrant, and evenly blended.
Incorporate molasses and fresh ginger:
- Add the molasses and freshly grated ginger to the creamed mixture. Continue to beat until fully incorporated, ensuring the dough achieves a rich, glossy texture.
Add dry ingredients:
- Gradually add the all-purpose flour and Dutch-processed cocoa powder to the bowl. Mix on low speed until no visible streaks of flour remain. Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Chill the dough:
- Transfer the dough onto plastic wrap, flatten into a disc approximately one inch thick, and wrap tightly. Refrigerate for a minimum of 2 hours or up to overnight to allow the flavors to develop and the dough to firm.
Shape and coat the cookies:
- Line two baking sheets with parchment paper or silicone mats. Place the granulated sugar in a shallow bowl. Roll the chilled dough into 1½-inch balls, then coat each ball evenly in sugar. Arrange them on the prepared baking sheets, leaving space between each for spreading.
Chill briefly before baking:
- Place the baking sheets with rolled dough in the refrigerator for an additional 20 minutes to maintain their shape during baking.
Bake:
- Preheat the oven to 325°F (165°C). Bake each sheet for 11–13 minutes, or until the tops are slightly cracked and the edges appear set. The centers should remain soft.
Cool and serve:
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Serve once fully cooled, or enjoy slightly warm for a softer texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
