Skip to main content New<> this month
Get the Allrecipes magazine

Chocolate Gingersnaps

Rated as 5 out of 5 Stars

"This is a recipe combining two of my favorite cookies! Great around the holidays, especially when paired with a glass of milk!"
Added to shopping list. Go to shopping list.


35 m servings 193
Original recipe yields 18 servings (18 cookies)


{{model.addEditText}} Print
  1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Combine butter and brown sugar in a large bowl; beat together until fluffy. Beat in molasses and water.
  3. Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.
  4. Place 1 cup chocolate chips in a microwave-safe bowl. Melt in the microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add to the dough and mix well.
  5. Shape dough into 1-inch balls and roll in white sugar. Insert 1 chocolate chip into the center of each ball of dough. Make sure you can still see a bit of the chocolate chip sticking out, but not too much. Arrange on baking sheets.
  6. Bake in the preheated oven until tops begin to crack, 10 to 12 minutes. Cool on the baking sheets for 3 minutes before moving to wire racks to finish cooling.

Nutrition Facts

Per Serving: 193 calories; 9.2 27.3 2 17 130 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

These are GOOD!! I made the recipe as is and they are perfect! This recipe is the perfect combination of spice and chocolate. I do suggest using a double boiler (if you have one) to melt the cho...

I went with half the sugar and a whole teaspoon of ginger. Also, left off rolling them in the sugar at the end.

Substitute cayenne for ginger and make mole cookies.