You’ll love these Chocolate Gingerbread Cookies. Soft and chewy, with crisp edges, these cut-out Gingerbread Cookies are perfect for decorating and giving away as Christmas gifts.
It’s beginning to look a lot like Christmas 🎄
If you love gingerbread AND chocolate, you’ll adore these soft chewy Chocolate Gingerbread Cookies.
Perfectly spiced, with a hint of cocoa and a kick of ginger, they’re the ultimate Christmas cookie treat.
I know it’s a bit early to start rolling out the Christmas goodies but I just can’t help myself when it comes to gingerbread. I’m obsessed!
I’ll take it in every form, whether it’s cute-as-a-button Gingerbread Men or soft and tender Gingerbread Cake. But for the moment, let’s enjoy it in cookie form!
When I think of Christmas, I can’t help but think of cut-out cookies. They’re so much fun, especially as a group activity.
Last year, I invited some girl friends over and we had a Christmas night, where we decorated gingerbread men and made chocolate bark that we could then give to our friends and family.
These gorgeous Chocolate Gingerbread Cookies are perfect for decorating. The soft dough comes together in a flash and can sit in the fridge until you’re ready to roll – get it, roll? 😂
You can cut these cookies into any shapes and size. I did a whole bunch of stars, as well as some hearts, gingerbread men and flowers.
Just 10 minutes in the oven and they will be crisp to perfection. Once they have cooled, you can decorate however you wish.
I drizzled mine with a little dark chocolate, but you can decorate with your favourite frostings or candy. SO. MUCH. FUN.
So if you’re feeling in a festive mood this week, why not try these gorgeous Chocolate Gingerbread Cookies. Deliciously chewy, with crisp edges, they’re so much fun to make AND eat.
Let’s get the silly season started!
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Let’s Bake
Chocolate Gingerbread Cut-Out Cookies
Soft and chewy Chocolate Gingerbread Cookies drizzled with chocolate.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 135 grams (3/4 cup) brown sugar
- 60 ml (1/4 cup) molasses or golden syrup
- 1 teaspoon vanilla extract
- 1 egg yolk
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour, plus extra for dusting
- 40 grams (1/2 cup) cocoa powder, sifted
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Melted chocolate, to drizzle
Instructions
- In a large mixing bowl, beat butter and sugar using an electric mixer on medium speed until combined. Add vanilla, molasses and egg yolk. Beat again to form a creamy mixture.
- Sift in flour, cocoa, baking soda, ginger, cinnamon, nutmeg and salt and beat briefly until dough starts to come together. Use your hands to bring dough together to form smooth round disc. Wrap the dough in plastic and pop in the fridge for at least 30 minutes to rest.
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two cookie sheets or oven trays with baking paper or parchment paper. Lightly flour your bench and roll out the dough using a rolling pin to 1/8 inch thickness. Dust your rolling pin as you go to prevent the dough from sticking.
- Cut out shapes and place the cookies onto the prepared trays. Bake for 8-10 minutes. Remove from the oven and transfer cookies to a wire rack to cool. Drizzle with melted chocolate.
Nutrition Information
Jay says
Looks great. Will try it!
I’m hoping to make a batch that’s half chocolate gingerbread and half regular gingerbread. Do you think it would be as simple as omitting the cocoa powder on the regular gingerbread half, and using 20 grams (half of the 40 grams in the recipe) on the chocolate half?
Do you think the regular non-chocolate half of the batch would taste ok as just regular gingerbread cookies?
Jessica Holmes says
Hi Jay, good question. I think that would work but I would add an extra 20 grams or so of flour to the half that you are not adding cocoa too, to keep the ratio as similar as possible to the original recipe. Let me know how you go!
jay says
OK, I chickened out. I figured I was being too ambitious for a baking newbie. So, I ended up just making the chocolate gingerbread cookies exactly as per your recipe. They were glorious! My toddler daughter helped make and eat these. She loved them!
★★★★★
Jessica Holmes says
Ohh I love hearing that! So glad your daughter loved them too!
Karen says
Absolutely delicious, chocolate & ginger, although you could add more ginger if that is what you would prefer. Fabulous as they are. I made Stars, Gingerbread Men and Hearts.
★★★★★
Jessica Holmes says
Love hearing that Karen! So glad you enjoyed them!
Elle says
I love this recipe! My dough was slightly too dry so I added a tablespoon of water and that did the trick. I substituted butter for shortening to make it non-dairy as well. I can’t get enough of these cookies and I look forward to sharing them with friends and family!
★★★★★
Jessica Holmes says
Great! Thanks for the feedback Elle!
Gayle says
I made these cookies in a heart shape, as a pairing for champagne .. an engagement party .. absolutely amazing flavor and so pretty !
★★★★★
Jessica Holmes says
Ooh that’s amazing Gayle! So happy they made it to your special event.
Jules says
Made this for my friends birthday. Loved it . Easy to follow
★★★★★
Jessica Holmes says
Awesome! So glad to hear that Jules!
Kristel Oja says
Delicious!
★★★★★
Jessica Holmes says
So glad you liked them!
Emily Massarelli says
I’ve made it twice now and I love it!
★★★★★
Jessica Holmes says
So glad you enjoyed them!
TBA says
I almost never comment on recipes…but this one is fantastic! Made this with my almost 5 year old chocoholic who requested making gingerbread people for Christmas cookies. Lovely flavor, the dough is easy to handle if you keep it reasonably chilled, and the result is, as promised, a crispy exterior with a nice chew! Only changes were honey for molasses (based on what I had on hand) and 1/2 tsp salt.
★★★★★
Jessica Holmes says
So happy to hear that! Thank you for your lovely feedback!
Loretta says
What type of chocolate did you use for the drizzle? Chocolate chips?
Jessica Holmes says
Hi Loretta, I usually use a block of chocolate but choc chips will work too!
Courtney says
Can this dough be refrigerated overnight?
Jessica Holmes says
Yes definitely! You might just need to let it sit for 10-15 minutes at room temperature until it’s soft enough to roll out.
Elsa says
Can I substitute molasses with brown sugar?
Jessica Holmes says
Hi Elsa, it wouldn’t quite be the same, since molasses is in liquid form. You could use golden syrup instead.
Catnip says
I had a gorgeous chocolate gingerbread recipe and can’t find it anywhere. You could cut it out like sugar cookies, but they were soft and chewy. These look gorgeous. I’ll give these to try! Thank you for sharing.
Jessica Holmes says
Hi! Oh, sounds like my recipe could be very similar. You can cut these cookies out like sugar cookies too. I hope you enjoy them! ☺️
Traci says
Hi – These look fantastic. Do the cookies turn out crispy or soft? Thanks!
Jessica Holmes says
Hi Traci! They have crisp edges but are chewy in the middle. You can adjust the baking time to get more of the result you are after too – leave them a little longer for a crispier cookie, or under bake them slightly for a softer cookie. Hope that helps!
Natalie says
These cookies look so delicious and perfect for Christmas!
★★★★★
Jessica Holmes says
Thanks Natalie!