Name: Chocolate Gingerbread Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 2 h 42 min
Cuisine: American
Ingredients: 3 1/3 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 3/4 cup dark brown sugar; 3/4 teaspoon baking soda; 1 tablespoon cinnamon; 1 tablespoon ground ginger; 3/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 teaspoon orange zest; 3 tablespoons Meringue Powder; 4 cups powdered sugar; 12 tablespoons unsalted butter, soft but still cool and cut into 12 pieces; 1 egg, room temperature; 3/4 cup molasses; 2 ounces at least 60% cacao semisweet chocolate, very finely chopped; 4-8 tablespoons water; 1/2 tablespoon vanilla extract

If you’re like me and love the cozy flavors of the holidays, wait until you try this Chocolate Gingerbread Cookies Recipe. It perfectly blends the deep richness of cocoa with the warm spices of classic gingerbread—and then I throw in some chopped semisweet chocolate for an extra touch of magic. You’re going to adore how these cookies come out, tender but slightly chewy, with that mouthwatering hit of spice balanced by chocolatey goodness. Stick with me here—I’ll walk you through every step and share my favorite tips so you can get these just right in your own kitchen.

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Why You’ll Love This Recipe

Rich Flavor Blend: The cocoa powder and warm spices like ginger and cinnamon create a perfectly balanced cookie you’ll crave all season long.
Texture Perfection: I love how the dough comes together so you get a tender bite with just enough chewiness—no dry or crumbly cookies here.
Easy Decorating Icing: The meringue powder frosting dries firm but smooth, so you can pipe those festive designs with confidence—my family goes crazy for it!
Make-Ahead Friendly: You can prep the dough and freeze it, so you’re only a roll and cut away from fresh baked cookies whenever the craving hits.

The image shows a single gingerbread cookie shaped like a gingerbread person with one bite taken out of the head. The cookie is a dark brown color and decorated with a simple thick white icing outline that follows the shape of the cookie's edges. It is placed on a beige textured cloth, which lies on a white marbled surface. Part of a white cup with small red speckles can be seen behind the cookie. The overall setting is bright and softly lit. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Gingerbread Cookies, holiday gingerbread cookies with chocolate, spiced chocolate cookies recipe, homemade gingerbread cookies, easy chocolate gingerbread treats

Ingredients You’ll Need

Each ingredient in this Chocolate Gingerbread Cookies Recipe adds something special—like the orange zest brightening the spices or the diced semisweet chocolate melting pockets of delight. Here are some tips to get your shopping list perfect!

Flat lay of a small mound of all-purpose flour, a small white bowl filled with unsweetened cocoa powder, a small pile of dark brown sugar, a small white bowl of ground cinnamon, a small white bowl of ground ginger, a small white bowl of ground cloves, a few grains of salt scattered, a small white bowl with fresh orange zest, twelve pieces of unsalted butter cut into chunks, one whole uncracked brown egg, a small white bowl of dark molasses, a small pile of finely chopped semisweet chocolate, a small white bowl of white meringue powder, a large white bowl with powdered sugar, a small white bowl of clear water, and a small white bowl with vanilla extract placed in a balanced, symmetrical arrangement on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Gingerbread Cookies, holiday gingerbread cookies with chocolate, spiced chocolate cookies recipe, homemade gingerbread cookies, easy chocolate gingerbread treats

All-purpose flour: This gives the cookies structure, so don’t swap out unless you love experimenting (gluten-free works but changes texture).
Unsweetened cocoa powder: For that deep chocolate flavor; I recommend Dutch-processed if you want smoother results, but natural also works.
Dark brown sugar: Adds moisture and a hint of molasses-like richness that regular sugar can’t match.
Baking soda: Helps the cookies rise just enough—don’t forget it or your cookies will be flat.
Cinnamon, ground ginger, ground cloves: The classic gingerbread spice trio—freshly ground spices pack more punch but ground from the store works fine.
Salt: Balances the sweetness and helps enhance flavor overall.
Orange zest: Adds a subtle citrus brightness that cuts through the richness—don’t skip it, trust me!
Unsalted butter: Make sure it’s softened but cool so it creams right into the dry ingredients, giving great texture.
Egg: Room temperature eggs blend better and help hold the cookie dough together.
Molasses: The flavor backbone of gingerbread—rich and slightly smoky for authenticity.
Semisweet chocolate, finely chopped: Fun addition that melts slightly in the bake for those melty chocolate bites.
Meringue powder: Essential for a sturdy, glossy icing that dries hard and perfect for piping details.
Powdered sugar: The base of the frosting, gives that smooth texture when mixed right.
Water: For adjusting icing consistency, add slowly to get it just right without thinning too much.
Vanilla extract: Boosts the icing flavor with a warm sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Chocolate Gingerbread Cookies Recipe is a blank canvas—once you’ve mastered the basics, you can tweak it for all sorts of occasions and dietary needs. Here are some variations to inspire you.

Spiced Up: I sometimes add a pinch of cardamom or allspice for extra warmth—try it if you want a slightly more exotic spice profile.
Gluten-Free Version: Swap the flour for a 1:1 gluten-free baking mix and keep an eye on the dough’s moisture—it might need a bit more molasses.
Chocolate Chip Delight: Instead of finely chopped chocolate, toss in mini chocolate chips for distinct melting spots that kids especially love.
Vegan Adaptation: Replace butter with coconut oil and use a flaxseed egg binder—I’ve done this with success but note the texture is a bit different.

How to Make Chocolate Gingerbread Cookies Recipe

Step 1: Mix Your Dry Ingredients and Butter

Start by whisking together all your dry ingredients: flour, cocoa, brown sugar, baking soda, spices, salt, and orange zest. I use my stand mixer with the whisk attachment on low speed—this keeps everything evenly combined without flying powder everywhere. Then, add the cool pieces of butter to work in. You want a sandy, crumbly texture, almost like coarse meal. This step is essential because getting the butter coated well sets your dough up for that perfect chew.

Step 2: Add the Chopped Chocolate and Switch Attachments

Next, stir in your finely chopped semisweet chocolate chunks evenly. Removing the whisk and swapping to the paddle attachment here helps the dough come together better once the wet ingredients are added. I learned this trick the hard way—the whisk just keeps beating air into the dough, making it tricky to work with.

Step 3: Combine Egg and Molasses, Then Add Slowly

Whisk your room temperature egg and molasses in a small bowl until smooth. With the mixer on low, slowly pour this into the dry mixture. The dough will look moist and sticky at first, but once you turn the speed up to medium and mix for about 15 seconds, it will come together beautifully. This is a crucial moment—don’t overmix or your cookies might turn out tough. Just enough to bind, then stop.

Step 4: Chill, Roll, and Freeze the Dough

Scrape your dough onto a floured surface, divide it in half, and wrap tightly with plastic wrap. Chill for at least an hour until it’s firm enough to roll but not sticky. Rolling between parchment sheets makes cleanup so much easier, and freezing the rolled dough for 15 minutes before cutting helps keep your shapes crisp and clean when you bake. I always do this and it’s a game-changer!

Step 5: Cut, Arrange, and Bake

Use your favorite cookie cutters—gingerbread people, snowflakes, whatever strikes your fancy. Arrange cookies on parchment-lined sheets, making sure to space them about 3/4 inch apart for even baking. Another quick chill before baking keeps them from spreading too much. Bake at 350°F for 8-12 minutes and then let them cool on the sheet for a couple of minutes before transferring to a wire rack. Patience here really pays off—removing too soon or too late can cause breakage.

Step 6: Make the Icing and Decorate

Once the cookies are completely cooled, whip up your royal icing using powdered sugar, meringue powder, vanilla, and water. I always start with 4 tablespoons of water, then add more little by little until it flows just right—smooth but not runny. Beat well on high speed to get it light and glossy. Use a piping bag with a small round tip for those fun, festive designs. Oh, and don’t make the icing too far ahead because it dries out fast! I learned that the hard way during a big holiday bake.

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Pro Tips for Making Chocolate Gingerbread Cookies Recipe

Don’t Skip the Orange Zest: It brightens the whole cookie, and I like to zest just before mixing so it stays fresh and aromatic.
Roll with Parchment Paper: This prevents sticking and makes cleanup a breeze—plus, freezing the dough sheets keeps cookie edges sharp.
Chill Twice: Cold dough firms up better, so chilling both before and after cutting is a must to keep shapes crisp and prevent spreading.
Icing Consistency: If your royal icing is too runny, it’ll bleed and ruin your decorations—beat it slowly and adjust water by teaspoons to get the perfect flow.

How to Serve Chocolate Gingerbread Cookies Recipe

The image shows two white mugs with red snowflake patterns near the top, filled with white milk, placed on a white marbled surface. In the foreground, there is a stack of dark brown gingerbread cookies shaped like gingerbread people, with three small white icing dots on top in a vertical line. Next to the stack, one gingerbread cookie is standing upright and decorated with white icing outlining the shape, with a bite taken out of its head. Small shiny Christmas ornaments in red, green, and silver are placed beside the mugs. The items rest on a light-colored cloth that adds texture to the scene. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Gingerbread Cookies, holiday gingerbread cookies with chocolate, spiced chocolate cookies recipe, homemade gingerbread cookies, easy chocolate gingerbread treats

Garnishes

I love garnishing these gingerbread cookies with a little festive flair—colored sprinkles, edible glitter, or even tiny silver dragees add sparkle and fun. For a more natural look, I sometimes top with crushed candied ginger or a small sprinkle of coarse sugar before baking for a subtle crunch.

Side Dishes

These cookies go exceptionally well with a cup of hot cocoa, chai tea, or even a creamy latte. For holiday gatherings, I like to serve them alongside a cheese board with some mild cheeses and fresh fruits—something about that combo really brings out each flavor!

Creative Ways to Present

I’ve wrapped these cookies in clear cellophane tied with bright ribbons for gifts, and for parties, arranging them on tiered platters with pine sprigs adds a festive touch. Another fun idea is to spell out holiday messages or names using cookie shapes and decorators’ icing – it’s always a hit with the kids.

Make Ahead and Storage

Storing Leftovers

I like to store leftover cookies in an airtight container at room temperature with a slice of bread inside—it keeps them soft and chewy for up to a week. Without the bread, they tend to harden and lose that lovely texture.

Freezing

You can freeze both cookie dough and finished cookies. I usually freeze rolled, cut dough sheets wrapped tightly for up to three months—bake straight from frozen, just add a couple minutes to the cooking time. For baked cookies, freeze on a tray first, then transfer to freezer bags to avoid sticking.

Reheating

To refresh cookies, microwave them for about 10-15 seconds or warm them in a 300°F oven wrapped in foil for 5 minutes. This brings back softness and releases that warming aroma every time.

FAQs

Can I use regular powdered sugar instead of meringue powder for the icing?

Meringue powder is essential for royal icing because it contains egg whites (or their dried form) that help the icing dry hard and hold its shape. Using just powdered sugar won’t give you that sturdy finish, and your decorations might smudge or run. If you can’t find meringue powder, an alternative is using pasteurized egg whites, but it’s less convenient and riskier for food safety.
How do I prevent my cookies from spreading too much during baking?

The key is chilling the dough well—not only before rolling but also chilling the cut cookies after placing them on the baking sheet. Also, avoid over-creaming the butter when mixing so your dough isn’t too warm. Using a wide, metal spatula to transfer cookies helps keep their edges intact, too.
Can I make this recipe without molasses?

Molasses is what gives gingerbread its signature flavor and moisture, so omitting it will change the cookie dramatically. You could try substituting with dark corn syrup or honey, but the flavor will be lighter and the texture less rich. I recommend sticking with molasses for the authentic experience.
How thick should I roll the dough for cutting shapes?

Roll your dough about 1/4 inch thick. This thickness makes it easy to cut clean shapes that bake evenly—too thin and the cookies might be fragile, too thick and they lose that nice tender bite I love.
Can I bake these cookies ahead and decorate later?

Absolutely! Bake and cool your cookies fully, then store them in an airtight container until you’re ready to decorate. This is great for spreading out work during busy holidays. Just make sure the cookies are completely cool before icing to avoid melting your decorations.

Final Thoughts

This Chocolate Gingerbread Cookies Recipe has become a favorite in my kitchen, especially around the holidays when everyone’s looking for that special treat. I love how it combines the familiar gingerbread spices with a chocolatey twist that always surprises and delights family and friends. Once you try it, I’m pretty sure it’ll be a regular on your baking list too—you’ll feel that cozy warmth with every bite. So go ahead, get your apron on, and have fun making these—you won’t regret it!