These chocolate gingerbread cookies are an indulgent holiday treat. They are made with my favorite butter, Cabot Creamery. Thanks to Cabot’s high quality butter, they bake up beautifully with a delicious texture that’s perfect for the season. Combining the rich, decadent flavor of cocoa with warm spices including ginger, cinnamon, and cloves, these cookies are a delightful twist on the classic gingerbread. Their soft, chewy texture makes them an irresistible addition to your Christmas baking lineup. Whether you’re baking for a small gathering or treating yourself, this recipe is a must try.
I’ve always loved classic gingerbread, but I wanted to give it a little something extra for the holidays, so I added rich cocoa powder into the mix. The result is a cookie that still has all that warm, spiced gingerbread flavor you know and love, but with a deep chocolate undertone that makes it feel a little more indulgent. Using Cabot Creamery butter makes a real difference here too, it’s what gives these cookies that soft, luscious texture that keeps them tender and chewy long after they’ve cooled.
These chocolate gingerbread cookies are everything you want in a holiday treat, festive, flavorful, and easy to make. They’re also an eye catching addition to any cookie platter, thanks to their rich, dark color and perfectly crinkled tops. Pair them with a glass of milk or a warm mug of cocoa for a truly cozy holiday indulgence! I love setting these out on a cookie tray next to some of my other holiday favorites, their deep color and crackly tops always stand out, and they’re usually the first ones to disappear. Whether you’re baking these for a cookie exchange, a holiday party, or just want your kitchen to smell like Christmas for an afternoon, this recipe is one I come back to every single year.
Ingredients
- 6 tablespoons unsalted butter
- 6 tablespoons dark brown sugar
- 2 tablespoons granulated sugar
- 1 large egg
- 2 tablespoons molasses
- 1/2 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 1 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Microwave butter in a medium size heatproof bowl for 20-25 seconds on high until melted. Add brown sugar and granulated sugar and mix until combined. About 1 minute.
- Add egg and vanilla extract and mix until combined. Add molasses and mix until combined.
- Add cocoa powder and mix until combined. Add ground ginger, ground cloves, ground cinnamon, and salt. Mix until combined.
- Add baking soda and flour and mix until just combined. Spread the dough up the sides of the bowl to speed up the chilling. Chill for 15-20 minutes.
- Preheat oven to 350° F. Line a baking sheet with parchment paper. Scoop out 12 cookies. Gently roll each ball in granulated sugar to coat.
- Bake for 10-12 minutes. Allow to cool before serving.
Why you’ll love these chocolate gingerbread cookies
- Festive flavor combo – chocolate and warm gingerbread spices create a flavor that’s both comforting and indulgent.
- Quick and easy – an easy-to-follow recipe that comes together fast.
- Soft and chewy texture – perfectly tender in every bite.
- Made with Cabot Creamery butter – ensures a luscious, melt-in-your-mouth texture.
- Rich, deep chocolate flavor – melty chocolate chips balance out the spice for a cookie that’s not overly sweet or one-note.
- A festive twist on a classic – if you love traditional gingerbread but want something a little more indulgent, this is the cookie for you.
Frequently asked questions
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
Use this where to buy feature on their site to find them in a store near you!
My favorite for this recipe is a 1.5 tablespoon cookie scoop. I use this one here.
The cocoa powder is used to help enhance the flavors of the cookie. It won’t be strong, but it helps deepen and enhance the gingerbread flavors!
You definitely can! It’ll help enhance the flavor, but don’t do more than 1-2 teaspoons.
Absolutely! They’d be delicious dipped in any type of chocolate. I’d highly recommend dark chocolate.
Tips for the best chocolate gingerbread cookies
- Don’t overmix the dough – When combining wet and dry ingredients, mix just until everything is incorporated for the softest texture.
- Roll in granulated sugar for a festive touch – Coating the dough balls before baking adds a pretty, sparkly finish.
- Chill the dough – This helps the flavors develop and prevents the cookies from spreading too much while baking.
- Slightly underbake for the best texture – These cookies are best pulled from the oven a touch early, as they’ll continue to set on the baking sheet afterward.
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container on the counter for up to 5 days. You can make the cookie dough ahead of time and chill it in the refrigerator for up to 2-3 days.
To freeze the cookie dough, place the cookie dough on a plate and set in the refrigerator for 30 minutes to firm up. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Thaw a day in advance before baking. If you are baking immediately from pulling from the freezer, add an extra 2-3 minutes to the bake time.
If you love cookies, try these recipes next!
- Thin Mint Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
- Maple Pecan Cookies
- Cinnamon Swirl Pumpkin Cookies
- Chocolate Crunch Cookies
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Chocolate Gingerbread Cookies
Ingredients
- 6 tablespoons (85g) unsalted butter (melted)
- 6 tablespoons (75g) dark brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 large egg (room temperature)
- 2 tablespoons (40g) molasses (not blackstrap)
- 1/2 teaspoon vanilla extract
- 2 tablespoons (10g) cocoa powder
- 1 cup + 2 tablespoons (144g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
Instructions
- Microwave butter in a medium size heatproof bowl for 20-25 seconds on high until melted. Add brown sugar and granulated sugar and mix until combined. About 1 minute.
- Add egg and vanilla extract and mix until combined. Add molasses and mix until combined.
- Add cocoa powder and mix until combined. Add ground ginger, ground cloves, ground cinnamon, and salt. Mix until combined.
- Add baking soda and flour and mix until just combined. Spread the dough up the sides of the bowl to speed up the chilling. Chill for 15-20 minutes.
- Preheat oven to 350° F. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #40 (1.5 tablespoon) cookie scoop. Gently roll each ball in granulated sugar to coat.
- Bake for 10-12 minutes. Allow to cool before serving.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
