Chocolate Gingerbread Cookie Recipe

If you’re like me and love a cookie that’s packed with bold flavors, chewy texture, and a little bit of holiday magic, then this Chocolate Gingerbread Cookie Recipe is going to be your new favorite. I absolutely love how these cookies bring together the warm spices of gingerbread with rich cocoa and chocolate chunks, creating a depth of flavor that’s both comforting and indulgent. Stick around, because I’m going to walk you through everything you need to nail this recipe perfectly – and trust me, your kitchen is about to smell amazing.

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Ingredients You’ll Need

The magic of this Chocolate Gingerbread Cookie Recipe really comes from the mix of pantry staples combined with a few special touches like orange zest and semisweet chocolate. Just make sure to grab good-quality cocoa and chocolate for the best flavor impact.

• All-purpose flour: The structure base for your cookies; sift if you want an extra smooth dough.
• Unsweetened cocoa powder: Adds rich chocolate flavor without sweetness.
• Dark brown sugar: Gives depth and moisture to the dough, plus that hint of molasses taste.
• Baking soda: Helps the cookies rise just enough for a tender crumb.
• Cinnamon: Essential warm spice in any gingerbread, perfectly balancing the ginger.
• Ground ginger: The star spice, offering the classic gingerbread punch.
• Ground cloves: Small amounts add complexity, so don’t skip!
• Salt: Enhances all the flavors and balances sweetness.
• Orange zest: The secret ingredient for a fresh, bright note that wakes up the spices.
• Unsalted butter: Use soft but still cool butter to create that sandy texture before mixing.
• Egg: Binds everything together and helps with moisture.
• Molasses: Classic for gingerbread, giving deep color and signature flavor.
• Semisweet chocolate: Finely chopped chunks add rich bursts of chocolate in each bite.
• Meringue powder: Key for royal icing, adds stability and structure.
• Powdered sugar: Sweet and smooth for making that perfect icing consistency.
• Water: Adjust the icing consistency as needed.
• Vanilla extract: Complements the chocolate and spices in the icing beautifully.

Variations

One of the best parts about this Chocolate Gingerbread Cookie Recipe is how easy it is to make it your own. I’ve played around with a few twists depending on the season, what I have on hand, or who’s coming to the cookie swap.

• Spiced Up: Sometimes I add a pinch of cayenne pepper for a subtle spicy kick that balances the sweetness beautifully.
• Gluten-Free: I’ve swapped the flour for a blend of almond and oat flour – it changes the texture but keeps the flavors intact.
• Extra Chocolate: For serious chocoholics, doubling the chopped chocolate is pure bliss.
• Vegan Version: I replaced the egg with a flax egg and used coconut oil instead of butter, with great success.

How to Make Chocolate Gingerbread Cookie Recipe

Step 1: Mix Dry Ingredients and Butter for Perfect Texture

First, toss your flour, cocoa powder, brown sugar, baking soda, cinnamon, ginger, cloves, salt, and orange zest into the mixer bowl. I use the whisk attachment on low speed just to get everything distributed evenly. Then, here’s my trick: add the cold, cubed butter and switch to medium-low speed. You’ll want to blend until the mixture looks sandy, almost like fine crumbs. This step is crucial because it builds that lovely tender crumb texture in your cookies.

Step 2: Fold in the Chocolate and Combine Wet Ingredients

Once your dry mixture resembles a sand-like texture, stir in the finely chopped semisweet chocolate chunks—these will give bursts of melty chocolate in each bite. In a separate small bowl, whisk together the room temperature egg and molasses until smooth. Slowly pour this molasses mixture into the dry ingredients on low speed, then bump the speed up to medium for a short time to fully combine. You’ll end up with a moist, rich dough.

Step 3: Chill the Dough for Easier Rolling

Don’t skip this cooling step! Scrape the dough out onto a lightly floured surface, divide it in half, and wrap each piece tightly in plastic wrap. After an hour in the fridge, the dough firms up enough to roll out without sticking or falling apart. I always find that this helps keep the cookies from spreading too much in the oven and keeps edges sharp if you’re using cookie cutters.

Step 4: Roll, Freeze, and Cut Your Cookies

Roll one half of your dough between two sheets of parchment to 1/4 inch thickness – this makes lifting and cutting the cookies so much easier. After rolling, freeze the dough layers for about 15 minutes; this extra chill helps maintain the shape when baking. Peel off one parchment sheet, flip the dough, remove the other parchment, and start cutting shapes. Spread your cookie shapes about 3/4 inch apart on parchment-lined baking sheets. Pop your pans back into the freezer for a few minutes before baking for the best results.

Step 5: Bake and Let Cool Before Decorating

Bake the cookies in a 350°F oven for 8 to 12 minutes, keeping an eye on them after the 8-minute mark—edges should look set but not burnt. Once out of the oven, let them cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely. It’s tempting to dive right in, but icing won’t stick well to warm cookies. While you’re waiting, combine powdered sugar, meringue powder, vanilla extract, and a bit of water to make your royal icing.

How to Serve Chocolate Gingerbread Cookie Recipe

Garnishes

I love decorating these cookies with classic royal icing using the meringue powder, colored with natural food dyes. Fresh cranberries placed on the icing, or a sprinkle of pearl sugar for texture, make them extra festive. Sometimes I add a dusting of edible glitter when serving at holiday parties – it gives them that extra sparkle that people ooh and ahh over!

Side Dishes

These cookies are fantastic with a warm cup of spiced cider, hot cocoa, or even a bold cup of coffee. I’ve also paired them with a scoop of vanilla bean ice cream for an indulgent treat that my family goes crazy for.

Creative Ways to Present

For a holiday party, I like stacking them in a pretty tin lined with festive wax paper and tied with a ribbon. They also make beautiful cookie gift boxes if you add a handwritten note on waxed parchment wrapped around them. If you’re feeling extra crafty, arranging decorated cookies on a platter shaped like a Christmas tree is always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Once your cookies are fully cooled and decorated, I store them in an airtight container layered with parchment paper to keep them from sticking. They stay fresh for about a week at room temperature, but based on experience, they rarely last that long in my house!

Freezing

I’ve had great success freezing the rolled dough wrapped tightly in plastic wrap and foil. When I want to bake fresh cookies, I just thaw the dough in the fridge overnight, then cut and bake as usual. Decorating frozen finished cookies is tricky, so I recommend freezing before baking for best results.

Reheating

If your cookies have gone a little stale, I pop them in a low oven (around 275°F) for 5 minutes to revive some softness and warmth. Just be careful not to leave them in too long—they should be just warmed through without drying out further.

FAQs

Final Thoughts

This Chocolate Gingerbread Cookie Recipe has become a holiday staple in my kitchen because it hits that perfect balance of cozy spices and chocolatey richness. It’s just the right recipe whether you want to spend a slow afternoon baking or need a show-stopping treat for your festive gatherings. Honestly, once you try these, you’ll wonder how you ever celebrated without them. So go ahead, grab your apron, and let’s get baking – your future self (and everyone you share these with) will thank you!

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