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; 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; 3 tablespoons meringue powder; 4 cups powdered sugar; 4-8 tablespoons water; 1/2 tablespoon vanilla extract

If you’re on the hunt for a cookie recipe that’s bursting with cozy holiday spices but with an unexpected chocolate twist, you have to try this Chocolate Gingerbread Cookies Recipe. I absolutely love how these cookies blend the warmth of gingerbread with rich cocoa and chunks of semisweet chocolate—trust me, your kitchen will smell amazing and your family will go crazy for them. Whether you’re planning a festive cookie decorating party or a simple treat to enjoy with your afternoon tea, these cookies hit all the right notes.

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Why You’ll Love This Recipe

Unique Flavor Combination: Rich chocolate meets spicy gingerbread for a perfectly balanced cookie.
Perfect for Gifting: These cookies hold their shape beautifully and look gorgeous decorated.
Foolproof Dough Prep: The step-by-step freezing method makes handling the dough a breeze.
Icing Made Simple: Meringue powder icing whips up fast and dries firm for perfect decorations.

The image shows a single gingerbread cookie shaped like a star with five points. The cookie is dark brown with a slightly rough texture. Around the edge of the cookie, there is a thick white icing line that follows the shape closely with soft curves. One point of the cookie has a small bite taken out of it, revealing a slightly lighter brown inside. The cookie sits on a cream textured cloth that is folded over a white marbled surface. Part of a white ceramic cup is visible behind the cookie, but mostly out of focus. The lighting is soft and natural, casting gentle shadows. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Chocolate Gingerbread Cookies Recipe is carefully chosen to build that classic gingerbread flavor, while the cocoa powder and finely chopped semisweet chocolate add a luscious depth you’ll adore. I’ve picked up a few tips along the way for the best quality and ease while shopping.

All-purpose flour: The sturdy base for the dough—make sure it’s fresh for the best texture.
Unsweetened cocoa powder: Adds that subtle chocolatey richness; I prefer Dutch-processed for a smoother taste.
Dark brown sugar: Its molasses content boosts the moistness and flavor depth.
Baking soda: Helps give the cookies a slight lift and tender crumb.
Cinnamon, ground ginger, ground cloves: Classic spices that bring the warm gingerbread flavor alive.
Salt: Balances the sweetness and intensifies the spices.
Orange zest: This little zing brightens the cookie in a subtle, sophisticated way.
Unsalted butter: Make sure it’s soft and cool—not too warm—for the perfect sandy dough texture.
Egg: Room temperature for better mixing.
Molasses: The soul of gingerbread, bringing that deep, rich sweetness and chew.
Semisweet chocolate: At least 60% cacao, finely chopped to melt gently into the dough.
Meringue powder, powdered sugar, vanilla extract, water: For the royal icing that holds your decorations perfectly.

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

One of the things I love most about this Chocolate Gingerbread Cookies Recipe is how easy it is to make your own tweaks. Everyone has different spice tolerances or texture dreams, so feel free to personalize it—you’ll find it playful to experiment without losing the soul of this treat.

Spice it up or down: I like adding a pinch more ground ginger or even a dash of cardamom for an extra cozy aroma.
Vegan swap: Substitute butter for vegan margarine and use flax eggs instead for a plant-based option—I tried it once and the texture held beautifully.
Chocolate chips instead: Feeling less chop-happy? Tossing in mini chocolate chips works wonderfully and adds fun pockets of melty goodness.
Gluten-free version: I haven’t tried this one myself, but swapping in a 1-to-1 gluten-free flour blend should work if you want to experiment.

How to Make Chocolate Gingerbread Cookies Recipe

Step 1: Mix your dry ingredients with love

In the bowl of your stand mixer fitted with the whisk attachment, combine all your dry goodies: flour, cocoa powder, brown sugar, baking soda, cinnamon, ground ginger, cloves, salt, and that fresh orange zest. Mix them on low speed until everything’s beautifully combined. At this point, the scent is just teasing your senses, and you’re in good shape for the next step.

Step 2: Cut in the butter and chocolate

Adding the cold, soft butter in pieces, switch your mixer to medium-low and whip until your mixture looks like fine sand—this usually takes about 1 ½ minutes. Then fold in the finely chopped chocolate; this bit adds little bursts of melty sweetness throughout the cookie. Now’s when you swap out the whisk for the paddle attachment—this helps when you add the wet ingredients.

Step 3: Mix in the molasses and egg

Whisk your egg and molasses together in a small bowl, then slowly pour this golden mixture into the dry mix while running your mixer on low. This gentle approach keeps your dough from getting sticky too fast. Once combined and moist, bump your mixer speed to medium and give it a few more seconds just to make sure everything’s evenly mixed—about 15 seconds should do it.

Step 4: Chill and roll the dough

Scrape the dough onto a lightly floured surface, split it into two halves, and wrap tightly with plastic wrap. Here’s a trick I discovered: refrigerate for at least an hour until it firms up but isn’t sticky. This gives you easy handling later. Roll one half of the dough to ¼ inch thickness between two sheets of parchment paper. I swear this prevents the dough from sticking or tearing. Stack and freeze these dough sheets for about 15 minutes to make cutting shapes easier.

Step 5: Cut, freeze, and bake

Preheat your oven to 350°F, line baking sheets with parchment, and get ready to cut. Remove a dough sheet from the freezer, peel off the top parchment layer gently, flip the dough over, and peel off the other parchment. Using your favorite cutters—gingerbread people or snowflakes are my go-tos—cut out cookies about 3-5 inches wide. Save the scraps; you can reroll and cut again.

Transfer your cut shapes to the baking sheet about ¾ inch apart, then pop the pan back into the freezer for a few minutes. This little chill helps the cookies hold their shape while baking. Bake for 8-12 minutes, watching carefully so they don’t overbake. They’ll be just firm when done—let them rest 2 minutes on the pans before cooling on wire racks.

Step 6: Make and pipe the royal icing

Once your cookies are fully cooled, whip up the icing by blending powdered sugar, meringue powder, vanilla, and some water. I like starting slow on the mixer and gradually ramping up to high to avoid a sugary explosion. The icing should flow nicely off the beaters but not be runny—think smooth ribbon consistency. If it dries out, add a little water to revive it. Pour it into a piping bag with a small round tip for outlining and decorations. Decorating with this icing is SO much fun and makes your cookies look picture-perfect.

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Pro Tips for Making Chocolate Gingerbread Cookies Recipe

Freeze Twice: Freezing the dough twice (before and after cutting) keeps cookies sharp and prevents spreading.
Don’t Overbake: Take cookies out when edges are set but centers still look soft—cooked through as they cool.
Fine Chop Your Chocolate: I find finely chopped semi-sweet chocolate melts evenly without large pockets.
Icing Consistency Is Key: If your royal icing is too thick, add water by the teaspoon—too thin, add powdered sugar until just right.

How to Serve Chocolate Gingerbread Cookies Recipe

Two white mugs with red snowflake designs near the top edge filled with white milk stand on a white marbled surface with a beige cloth underneath. In front of the mugs, there is a stack of three brown gingerbread cookies shaped like gingerbread people, each cookie decorated with three small white dots in the center. Leaning against the front mug is one brown gingerbread cookie shaped like a gingerbread person with white icing around the edges and a bite taken out of its top left. Small red, green, and silver shiny Christmas ornaments are placed near the base of the mugs. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love decorating these cookies with classic white royal icing and sometimes sprinkling just a hint of edible pearl dust or sanding sugar for a subtle shimmer. For kid-friendly fun, add little candy eyes or colored sugar gems. Your creativity here can turn a batch right into a festive centerpiece.

Side Dishes

These cookies pair beautifully with warm beverages like spiced chai, hot cocoa, or a simple cup of coffee. For holiday gatherings, serve alongside a fruit platter or a cheese board to balance the sweetness.

Creative Ways to Present

I’ve had great success layering these cookies in a clear glass jar with festive ribbons as gifts. For parties, setting up a decorating “station” with pre-made icing colors and toppings invites everyone to join in the fun. You can also dip half the cookie in melted chocolate for an elegant twist.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered with parchment paper to prevent sticking. They keep well for up to a week and stay soft yet sturdy enough for decorating.

Freezing

If you want to make ahead in bulk, the dough freezes beautifully wrapped tightly in plastic wrap and then in a freezer bag. When ready, thaw overnight in the fridge, then roll and cut as usual. You can also freeze baked cookies in airtight containers with parchment layers.

Reheating

For a warm treat after storage, pop the cookies in a 300°F oven for 5 minutes to refresh that soft texture. Avoid microwaving—they can get too soft or crumble easily.

FAQs

Can I make the Chocolate Gingerbread Cookies Recipe gluten-free?

Yes! While I haven’t personally tested it, you can substitute a 1-to-1 gluten-free flour blend in place of all-purpose flour. Just watch the dough consistency as gluten-free flours can absorb moisture differently, and you might need to chill it a bit longer.
How do I store decorated chocolate gingerbread cookies?

Once decorated, allow the icing to dry completely, then store cookies in a single layer or layered with parchment in an airtight container at room temperature. Keep them away from humidity to maintain crispness and avoid smudging.
Can I use other types of chocolate besides semisweet?

Absolutely! You can experiment with bittersweet or even milk chocolate chunks depending on your sweetness preference. Just fine chop the chocolate so it melts evenly and blends well with the dough.
Is it necessary to use meringue powder for the icing?

Meringue powder stabilizes the royal icing and helps it dry hard, which is perfect for decorating. If needed, you can substitute with egg whites, but be cautious about food safety and shelf life.
How long does the dough keep in the fridge before baking?

I’ve kept the dough wrapped tightly in the fridge for up to 3 days, but for best rolling and cutting, I recommend baking within 24-48 hours. Beyond that, the dough can become too soft or sticky to handle easily.

Final Thoughts

This Chocolate Gingerbread Cookies Recipe has truly become a holiday staple in my kitchen. It brings together that nostalgic gingerbread warmth with just the right touch of chocolate decadence—something that always surprises and delights guests. I encourage you to make these cookies, whether for a fun activity with loved ones or a tasty gift—it’s one of those recipes that feels special but is totally manageable. Once you try it, you’ll understand why my family begs for these every year. Happy baking!