Chocolate Gingerbread Cookies: How to Make It

Look at those cracks. These chocolate gingerbread cookies have a sparkly sugar crust that splits as they bake, and under it they’re dark, soft, and chewy. They taste like gingerbread, with cocoa, molasses, cinnamon, and ginger all coming through. This chocolate gingerbread cookie recipe needs no cookie cutters and no rolling pin. You scoop, roll in sugar, and bake.

Why You’ll Love These Chocolate Gingerbread Cookies

• The crackly top. Rolling the dough balls in sugar gives each cookie a crisp, glittery shell that cracks into a pattern as it bakes.
• A chewy center. Molasses and brown sugar keep the middle soft for days.
• Real chocolate and gingerbread flavor. Cocoa makes it rich, and the spices keep it tasting like the holidays.
• No cutters needed. There’s no rolling and no re-rolling scraps, so they’re easy to make with kids or for a cookie swap.
• Make-ahead friendly. You can chill or freeze the dough balls and bake them when you’re ready.

Ingredients for Chocolate Gingerbread Cookies

Makes about 20 cookies

Dry ingredients

• 2 cups (250 g) all-purpose flour
• ¼ cup (25 g) unsweetened cocoa powder
• 1 tsp baking soda
• 2 tsp ground ginger
• 1½ tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• ½ tsp salt

Wet ingredients

• ¾ cup (170 g) unsalted butter, softened
• ¾ cup (150 g) packed dark brown sugar
• 1 large egg
• ⅓ cup (110 g) unsulphured molasses
• 1 tsp vanilla extract

For rolling

• ⅓ cup (65 g) granulated or coarse sugar

How to Make Chocolate Gingerbread Cookies

Step 1: Prepare the Cookie Dough

In a medium bowl, whisk together the flour, cocoa powder, baking soda, spices, and salt. In a large bowl, cream the butter and brown sugar for 2 to 3 minutes until light and fluffy. Add the egg, molasses, and vanilla, and beat well. Add the dry ingredients and mix on low speed until just combined. The dough will be soft and slightly sticky. Cover and refrigerate for 30 to 45 minutes to make it easier to shape.

Step 2: Shape and roll the chocolate gingerbread cookies

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Shape the dough into 1 1/2 tablespoon balls, and roll each ball between your palms until smooth. Roll each ball in sugar until completely coated, then place the balls on the baking sheets, leaving 5 cm between each one. The thick sugar coating is what creates the crackled surface.

Step 3: Bake the Chocolate Gingerbread Cookies

Bake for 10 to 11 minutes. The tops should crack and the edges should firm up, while the center remains soft. The cookies will puff up in the oven and then deflate as they cool, deepening the cracks. Let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.

Tips for Chewy Chocolate Gingerbread Cookies

• Don’t overbake. Take them out while the centers still look a little underdone. They finish setting on the hot pan.
• Roll in plenty of sugar. A thick coating gives you the sparkle and the crackles.
• Chill the dough. Cold dough spreads less, so the cookies stay thick and chewy.
• Measure flour carefully. Spoon it into the cup and level it off. Too much flour gives you dry, cakey cookies.
• Use regular molasses. Blackstrap is too bitter and overpowers the cocoa.
• Keep the sizes even. A cookie scoop gives you uniform cookies that bake at the same rate.

How to Store Chocolate Gingerbread Cookies

Let the cookies cool completely, then store them in an airtight container at room temperature for up to 5 days. Add a small piece of bread to the container to keep them soft, replacing it every two days.

Frequently Asked Questions About Chocolate Gingerbread Cookies

Can I Make Chocolate Gingerbread Cookies Ahead of Time?

Yes. Cover the dough and refrigerate for up to 3 days, or roll the dough balls in sugar and place them on a baking sheet to cool, ready for baking. If the dough is too firm, let it sit at room temperature for about 10 minutes. Baked cookies can also be stored for several days.

Can I Freeze Chocolate Gingerbread Cookies?

Yes. Freeze the sugar-coated dough balls on a tray until completely frozen, then transfer them to a freezer bag for up to 3 months. Bake directly from the freezer, adding a minute or two to the baking time. Well-baked cookies can be frozen in an airtight container for up to 3 months. Defrost at room temperature.

More Christmas Cookie Recipes

• Peppermint Brownie Cookies
• Sugar Cookies
• Butter Cookie Recipe