These Chocolate Gingerbread Cookies are a tasty twist on the classic. They’re soft, spicy, and have a rich chocolate flavor that’s simply irresistible!
Whenever I bake these, the whole house smells like a winter wonderland. Perfect for sharing or keeping all to yourself—no judgment here! 😄
Making these cookies is so easy! Just mix, roll, and cut into fun shapes. I like to decorate them with icing, but they’re yummy even without it!
Key Ingredients & Substitutions
All-purpose Flour: This forms the base of your cookies. If you’re looking for a healthier version, you can use whole wheat flour. Just keep in mind that whole wheat can create a denser texture.
Cocoa Powder: Unsweetened cocoa powder is essential for that chocolate flavor. If you want a lighter option, you can substitute with carob powder, but the taste will differ slightly.
Spices: Ground ginger, cinnamon, cloves, and nutmeg bring warmth and spice. If you don’t have one, you can mix more of the others, and ground ginger is key to that ginger flavor we love.
Butter: Unsalted butter is ideal to control saltiness. If you’re dairy-free, you can use coconut oil or a vegan butter substitute, which works really well!
Molasses: This adds rich flavor and moisture. For a lighter alternative, you can use honey or maple syrup, though it changes the taste a bit. Keep in mind, use a little less since they are sweeter.
How Do You Achieve Perfectly Rolled Cookies?
Rolling the dough into uniform balls ensures even baking. Here are a few tips to keep in mind:
- Chill the dough for at least an hour; it makes it easier to handle.
- Use a tablespoon or cookie scoop for consistent sizing.
- Roll the dough in granulated sugar for a nice crust before baking. It gives a lovely crunch!
- Space the cookies at least 2 inches apart on the baking sheet to avoid them spreading into each other.
Chocolate Gingerbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar, plus extra for rolling
- 1/2 cup dark brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Decoration:
- 1/2 cup semi-sweet chocolate, melted or chocolate chips for drizzling
- Powdered sugar, for dusting (optional)
Time Needed:
This recipe will take about 15-20 minutes of preparation time and 10-12 minutes of baking time, plus 1 hour to chill in the refrigerator. All in all, you’ll need around 1 hour and 45 minutes, including cooling time. But trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. This combination will give your cookies a wonderful flavor!
2. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to cream the softened butter with the granulated sugar and dark brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Wet Ingredients:
Beat in the egg, molasses, and vanilla extract into the butter mixture, mixing until everything is fully combined.
4. Combine Wet and Dry Ingredients:
Slowly add the dry mixture into the wet ingredients. Stir just until combined – be careful not to overmix, as that can make your cookies tough instead of soft!
5. Chill the Dough:
Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for at least 1 hour, or until it is firm and easier to handle.
6. Preheat the Oven:
While your dough is chilling, preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
7. Roll the Cookies:
Once chilled, roll the dough into 1-inch balls and roll each ball in granulated sugar to coat. This gives a delightful sugary crust to the cookies!
8. Arrange on Baking Sheets:
Place the rolled balls on the prepared baking sheets about 2 inches apart to give them room to spread while baking.
9. Bake!
Bake in your preheated oven for 10-12 minutes or until the cookies are set and have that lovely cracked appearance on the top.
10. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Decorate:
Once the cookies are completely cool, drizzle the melted chocolate over the tops for decoration. Feel free to sprinkle a bit of powdered sugar on top for an extra festive touch!
12. Enjoy!
Let the chocolate set before serving your delicious cookies. Enjoy your rich, spicy chocolate gingerbread cookies with family and friends, or keep them all for yourself – we won’t tell!
Can I Substitute the All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier alternative, but keep in mind it may result in a denser cookie. Alternatively, a gluten-free all-purpose flour blend can work as well!
How Long Do These Cookies Last?
These cookies can be stored in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they can be frozen for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Use Different Spices?
Absolutely! If you’re out of a specific spice, feel free to increase the amounts of the ones you have. For instance, more ground ginger or cinnamon can add extra warmth and flavor.
What If I Don’t Have Molasses?
If you don’t have molasses, you can substitute it with honey or dark corn syrup, but this will slightly alter the flavor and texture. Using a bit less of these alternatives since they are sweeter is advisable.
