Chocolate Gingerbread Cookies

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.

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!

Why you’ll love this chocolate gingerbread cookie recipe

• The combination of chocolate and warm gingerbread spices create a festive flavor that’s both comforting and indulgent.
• Easy to follow recipe and comes together quickly.
• Soft and chewy texture.
• Using Cabot Creamery butter ensures a luscious, melt in your mouth texture.
• Ready to eat in under an hour.
• Perfect for gifting, cookie swaps, or enjoying with a cozy drink by the fire.
• True to Schmidty Bakes, this recipe is perfect for those who want just enough to savor without the excess.

Ingredients needed for cookie

Step by step instructions

Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.

1. 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.
2. Add egg and vanilla extract and mix until combined. Add molasses and mix until combined.
3. Add cocoa powder and mix until combined. Add ground ginger, ground cloves, ground cinnamon, and salt. Mix until combined. 
4. 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. 
5. 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.
6. Bake for 10-12 minutes. Allow to cool before serving.

Frequently asked questions

Tips for the best chocolate gingerbread cookies

• Use high quality butter such as Cabot Creamery.
• Don’t overmix the dough. When combining the wet and dry ingredients, mix just until everything is incorporated.
• For an extra festive touch, roll the cookie dough balls in granulated sugar before baking.
• Chilling helps the flavors develop and prevents the cookies from spreading too much while baking.
• These cookies are best when slightly underbaked, as they’ll continue to set on the baking sheet after being removed from the oven.

Looking for more holiday recipes?

• Bourbon Pecan Chocolate Chip Cookies
• Almond Cookies
• Brown Butter Snickerdoodles
• Cheddar Pistachio Cookies

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.

DID YOU MAKE THIS RECIPE? ❤️
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!

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