Perfect chocolate gingerbread cookie recipe for the holidays as a treat for both adults and children. To store, layer within wax paper in an airtight container.


Recipe Summary

10 mins
2 hrs 25 mins
2 hrs 55 mins
20 mins
2 dozen cookies


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Line 2 baking sheets with parchment paper. Chop chocolate into 1/4-inch chunks; set aside. Sift 1 1/2 cups plus 1 tablespoon flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.

  • Beat butter and ginger together in the bowl of an electric stand mixer fitted with a paddle attachment until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

  • Dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture followed by remaining flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1-inch thickness; seal with plastic. Refrigerate until firm, 2 hours or more.

  • Preheat the oven to 325 degrees F (165 degrees C).

  • Roll dough into 1 1/2-inch balls and place 2 inches apart on the prepared baking sheets. Refrigerate for 20 minutes. Roll in white sugar.

  • Bake in the preheated oven until the surfaces crack slightly, 10 to 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

Cook's Notes:

You can use regular molasses if unsulphured can't be found.

To give as a gift for Christmas as shown in picture, stack the cookies 6 high and tie together with ribbon color of choice. Place on a small plate and give.

Nutrition Facts

142 calories; protein 1.5g; carbohydrates 20.4g; fat 6.6g; cholesterol 10.2mg; sodium 56.2mg. Full Nutrition