Chocolate Gingerbread Cookies (The Best Recipe!)
For a unique twist on gingerbread cookies, try these Chocolate Gingerbread Cookies! They’re great for gifting and cookie decorating parties!
Creating These Chocolate Gingerbread Cookies
About a week ago, Logan came to me with one of his children’s cookbooks. This particular book was a baking book put out by a flour company.
He turned to a page with gingerbread boys and with wide eyes asked when we could make cookies like that. Who could say no to that? Certainly not me!
We usually stick to tradition and make my husband’s recipe for German Cut-Out Cookies during the Holidays. Kids always love to decorate them. I figured we could do both this year.
Nothing wrong with making changes to our traditions! And with that attitude in mind, I decided to make a few changes to a traditional Gingerbread Cookie recipe.
I was craving chocolate. Chocolate gingerbread? Oh yes!
These spicy gingerbread cookies have a hint of chocolate and a bit of orange zest. They’re so rich in flavor, but not too rich or different that your kids or traditional gingerbread lovers won’t like them.
Because these chocolate gingerbread cookies are so packed with flavor, I kept them simple. No need to add mounds of icing. A quick outline and/or some buttons are all you really need.
And of course a mug of milk for dunking these tasty Chocolate Gingerbread Cookies in!
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Tools Needed for This Recipe
You’re can definitely make these gingerbread cookies without any special equipment or ingredients, but here are the tools that I suggest if you’re willing to invest in them.
- Adjustable rolling pin: Makes rolling dough to your desired thickness so much easier!
- Silicone baking mat: Can be used over and over again, unlike parchment paper.
- Frosting decorating kit: Has the tools needed to pipe the frosting on the cookies evenly.
- Christmas cookie cutters: We love this cookie cutter set and use it all the time during the holidays!
- Gel food coloring: I didn’t color the frosting this time, but whenever I do I much prefer using gel food coloring.
Ingredients for Chocolate Gingerbread Cookies
These are chocolate gingerbread cookies have cocoa powder and finely chopped chocolate in them to really boost the chocolate flavor! To make the chocolate gingerbread, you’ll need:
- All-purpose flour
- Cocoa powder
- Brown sugar
- Baking soda
- Spices
- Orange zest
- Unsalted butter
- Egg
- Molasses
- Semi-sweet chocolate
Ingredients In Icing for Decorating Gingerbread Cookies
You don’t have to decorate these chocolate gingerbread cookies, but we like to use this icing to make simple outlines and decorations. Alternatively, you can use a buttercream or cream cheese frosting to cover the gingerbread cookies if you prefer.
- Meringue Powder
- Powdered Sugar
- Water
- Vanilla Extract
For the complete ingredient list and detailed instructions to make chocolate gingerbread cookies, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Chocolate Gingerbread Cookies
Chocolate gingerbread men are definitely a baking project, but they’re easy to make and your kids can help cut out and decorate the cookies!
- In the bowl of a stand mixer, stir together the flour, cocoa powder, brown sugar, baking soda, cinnamon, ginger, cloves, salt, and zest.
- Stop the mixer and add the butter pieces; mix at medium-low speed until the mixture is sandy and resembles fine meal.
- Add the chopped chocolate and stir to combine.
- Whisk the egg and molasses together, then gradually add the molasses mixture.
- Scrape the dough onto a work surface. Divide it in half and wrap in plastic wrap. Refrigerate for an hour.
- Working with one portion at a time, roll the dough into 1/4 inch thick between two sheets of parchment paper.
- Leaving the dough sandwiched between the parchment paper, stack the dough on a baking sheet and freeze until firm, about 15 minutes.
- Remove 1 dough sheet from the freezer and place on a work surface. Cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to a baking sheet.
- Bake cookies at 350 degrees F for 8-12 minutes on the middle rack. Frost as desired, once completely cool.
The above is simply a quick summary of this gingerbread cookie recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
How to Make Icing to Decorate Chocolate Gingerbread Cookies
- Combine all of the ingredients in a large mixing bowl, then beat using a hand mixer.
- Scrape down the sides to make sure all of the ingredients are incorporated.
- Add extra water in small amounts, if needed, until desired consistency is reached.
- Transfer the icing to a piping bag fitted with a small round piping tip for outlining and decorating cookies.
Chocolate Gingerbread Decorating Ideas
Here are some fun and simple ways you can decorate these chocolate gingerbread cookies:
For simple gingerbread people: outline the shape of the cut outs, add buttons, faces, and/or outlines of clothing items. You can also do fun things like bite off the head, arm, or leg of the gingerbread person and outline the bitten area.
For snowflakes: draw lines of simple snowflake designs on top of the cookie. For extra, try adding silver sugar pearls or nonpareils to points of the snowflake outlines.
For filled in snowflakes: outline the cookie, then flood and fill in the outline with the icing. Sprinkle with shimmery sprinkles such as white, silver, and/or gold sanding sugar.
Tips for Making The Best Chocolate Gingerbread Cookies
Want your chocolate gingerbread cookies to turn out amazing? Here are some tips:
- Make sure you measure carefully so you don’t end up with too much flour which can cause dry gingerbread dough.
- Chop the chocolate extremely fine. You want it to mix right into the batter rather that leave chunks of chocolate.
- Use parchment paper to roll the cookies out. The gingerbread dough is less sticky this way!
- Freeze the rolled out dough before using the cookie cutters. It makes it easier to handle without messing up the shapes.
- Transfer the cookie sheet full of unbaked cookies back to the freezer for a couple of minutes before baking. The chocolate gingerbread cookies will have better edges and hold the shape better this way.
How Long Do Gingerbread Cookies Last?
The chocolate gingerbread cookies will last up to 5 days in an airtight container if stored at room temperature.
Can I Freeze this Chocolate Gingerbread Cookie Dough?
Yes! You can definitely freeze the dough.
Just make sure you thaw it in the refrigerator before you plan to roll it for making cookies. I recommend dividing it into 2 smaller portions before freezing so that it thaws faster, or so you don’t have to make the entire batch of cookies at once.
This chocolate gingerbread dough will last for about 3 months when stored airtight in the freezer.
What Readers Are Saying
★★★★★
Reader says –
“Just made these for the holidays. Wow – they are delicious: great texture, flavor, and the recipe is really clear. I made no changes to it, and used a recipe on the side of the confectioner’s sugar box for icing. These have been a hit for kids and grown-ups alike. Thank you for this gem of a recipe that I will be returning to year after year.”
More Easy Christmas Desserts:
If you’re looking for additional inspiration for your Christmas treats this year, here are a few other favorite Christmas recipes to go along with this recipe for Chocolate Gingerbread.
Be sure to check out the Christmas Recipes Archive and the Dessert Recipe Archives if you need help building the rest of your holiday treat plans.
Bittersweet Chocolate Swirl Fruit and Nut Bark pairs bittersweet chocolate, white chocolate, almonds, raspberries, strawberries, pumpkin and chia seeds for a delectable holiday treat.
Do you love chewy caramel, crunchy rice crispies, and milk chocolate?These Milk Chocolate Caramel Crunch Bars are like Homemade 100 Grand Bars, but even better!
Cranberry Pomegranate Walnut Bars are the perfect wintery recipe to add to your Christmas Baking list. A crumb crust is layered with sweet and tart cranberries and topped with a crunchy and crumbly walnut topping.
Do you like making candied nuts? Cinnamon Vanilla Glazed Walnuts or Sweet and Spicy Rosemary Bar Nuts make great gifts or an addition to any exchange party for something sweet and savory as well as a great snack to have out for all your holiday parties.
Candy Cane Cookie Bars are super festive with red and green funfetti and crunch up candy cane sprinkled on top.
Homemade Chocolate Dipped Candy Cane Marshmallows are easy to make! Pair a bag of these goodies with a mug or hot cocoa mix for an inexpensive (and yummy) holiday gift.
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Have you ever paired chocolate and gingerbread?
Chocolate Gingerbread Cookies
For a unique twist on gingerbread cookies, try these Chocolate Gingerbread Cookies! They're great for gifting and cookie decorating parties!
Ingredients
For the Chocolate Gingerbread Cookies
- 3 1/3 cup 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
Icing to Decorate
- 3 tablespoons Meringue Powder
- 4 cups Powdered Sugar
- 4-8 tablespoons Water
- 1/2 tablespoon Vanilla Extract
Instructions
To Make the Chocolate Gingerbread Cookie Dough
- In the bowl of a stand mixer, using the whisk beater, stir together the flour, cocoa powder, brown sugar, baking soda, cinnamon, ginger, cloves, salt, and zest at low speed until combined.
- Stop the mixer and add the butter pieces; mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes.
- Then, add the finely chopped chocolate and stir to combine. Remove the whisk beater and replace with the paddle attachment.
- In a small mixing bowl, whisk the egg and molasses together
- Reduce the mixer speed to low and, with the mixer running, slowly pour the molasses mixture into the flour mixture.
- Mix until the dough is moist, then increase the speed to medium and mix until thoroughly combined, about 15 seconds.
- Scrape the dough onto a lightly floured work surface. Divide it in half and wrap tightly in plastic wrap. Refrigerate for an hour, or until firm enough to work with without becoming sticky.
- Working with one portion at a time, roll the dough into 1/4 inch thick between two sheets of parchment paper. Repeat with the other half of the dough.
- Leaving the dough sandwiched between the parchment paper, stack the dough on a baking sheet and freeze until firm, about 15 minutes.
To Make the Chocolate Gingerbread Cookies
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Remove 1 dough sheet from the freezer and place on a lightly floured work surface or a silicone pastry mat.
- Peel off the top parchment sheet and gently lay it back in place. Flip the dough, remove the bottom layer and discard.
- Cut the dough into 3 to 5-inch sized gingerbread people or other Christmas shaped cookies (we also LOVE snowflakes). Set the scraps aside for reuse.
- Place the shapes to the prepared baking sheet with a wide, metal spatula and space them 3/4 inch apart.
- Transfer the pan with cookies back to the freezer for a few minutes to firm the dough up again before baking.
- Bake cookies at 350 degrees F for 8-12 minutes on the middle rack. Let cool on baking sheet for 2 minutes before transferring to a wire rack.
- Repeat with remaining dough.
- Combine all of the leftover dough scraps and repeat the process of rolling between sheets of parchment paper and freezing the dough. Then, continue process of making more cookies until all of the dough has been used.
- Cool cookies completely before decorating.
To Make the Icing for Decorating the Chocolate Gingerbread Cookies
- Combine the powdered sugar with the meringue powder, vanilla extract, and 4 tablespoons of water in a large mixing bowl.
- Beat the icing ingredients using a hand mixer on high (slowly work up to high so you don't end up with a mess everywhere!). Beat for 1 - 2 minutes on high speed, scraping the sides with a silicone spatula if needed.
- Continue beating and adding more water until the right consistency is reached. The icing should flow easily off of the beaters and smooth back into the bowl of icing when drizzled into the bowl.
- The icing can dry out quickly, so I don't like to prepare it before I plan to make the cookies
- Transfer the icing to a piping bag fitted with a small round piping tip for outlining and decorating cookies.
Notes
Chocolate Gingerbread Decorating Ideas
- For simple gingerbread people: outline the shape of the cut outs, add buttons, faces, and/or outlines of clothing items. You can also do fun things like bite off the head, arm, or leg of the gingerbread person and outline the bitten area.
- For snowflakes: draw lines of simple snowflake designs on top of the cookie. For extra, try adding silver sugar pearls or nonpareils to points of the snowflake outlines.
- For filled in snowflakes: outline the cookie, then flood and fill in the outline with the icing. Sprinkle with shimmery sprinkles such as white, silver, and/or gold sparkling sugar.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 423Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 187mgCarbohydrates: 70gFiber: 4gSugar: 36gProtein: 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Alex says
Can I leave the dough refrigerted for a few nights? I want to prepare it when I have time and bake/decorate them at a later date.
Katie Kick says
Yes!
Diane Marie says
Can I use this recipe for a Gingerbread House?
Katie says
I haven’t tried that before. Please let me know if you do and how it works for you.
Maria says
These sound amazing. Wish they were drop cookies instead of rolled. May try when I have extra time
Lynn says
Can I make the dough and refrigerate it overnight?
Katie says
Yes, definitely!
Eight Arms says
Just made these for the holidays. Wow – they are delicious: great texture, flavor, and the recipe is really clear. I made no changes to it, and used a recipe on the side of the confectioner’s sugar box for icing. These have been a hit for kids and grown-ups alike. Thank you for this gem of a recipe that I will be returning to year after year.
Sadie says
I’ve been making gingerbread cookies for many years and try a couple of new recipes each year to add to my collection of go-to recipes. I’m curious why the dough isn’t prepared by the traditional method of creaming the butter, sugar, adding the egg etc. Have you made the cookies using the traditional method of prep?
Katie Goodman says
I have always made these cookies with this method. The recipe was tweaked from another gingerbread recipe I came across years ago, more traditional in flavor, and I made some changes to make it chocolate gingerbread, but kept the method the same.
Alicia says
How long would you say these would last after baking? I know that typical gingerbread cookies last a few weeks with proper care, but I wasn’t sure if the adjustments to this recipe make them more like chocolate chip cookies that only last a few days? I’d love to make these ahead of time for a decorating party next week.
Katie Goodman says
I would say just a few days for best freshness.
Erin @ Texanerin Baking says
These are so cute! I especially love the partly decapitated one. You made partly decapitated adorable. 🙂
And I think you did a great job of piping!
Tammy says
Would these freeze well? Looking at doing some freezer cookies for xmas and love these.
Katie says
I don’t see why not.
Noura says
Is it necessary to use this brand of unsweetened cocoa and semi-sweet chocolate?
Katie says
It is what I prefer to use, but no it is not necessary.