These Chocolate Gingerbread Cookies are a tasty twist on a holiday classic. With rich chocolate and warm spices, they are perfect for any seasonal gathering.
Who can resist a soft and chewy cookie that brings together chocolate and ginger? I love baking these to fill the house with cozy scents and share with friends or enjoy with a cup of cocoa!
Key Ingredients & Substitutions
All-purpose flour: This forms the base of the cookies. For a gluten-free alternative, use a gluten-free flour blend. Just ensure it has a binding agent like xanthan gum included.
Cocoa powder: Unsweetened cocoa powder adds deep chocolate flavor. Dutch-processed cocoa will give a milder taste and darker color. Either works well, just keep the flavors in mind!
Ground ginger: Fresh ginger provides a sharper taste, but I recommend sticking to ground ginger for convenience. Use ground cinnamon or a pinch of allspice if you need a substitute.
Molasses: This gives the cookies a rich flavor and moisture. If you don’t have molasses, honey or dark corn syrup can work in a pinch, but will change the flavor slightly.
Butter: Unsalted butter is ideal for controlling the saltiness. For a dairy-free version, choose coconut oil or a vegan butter substitute.
How Do I Get Chewy Cookies Without Overbaking?
Achieving that perfect chewy texture is all about timing. Follow these tips to avoid overbaking:
- Set your timer for the minimum baking time (8 minutes). Check the cookies; they should look soft in the middle.
- Let them cool on the baking sheet for 5 minutes. They will continue to firm up as they cool.
- Don’t worry if they seem slightly underbaked when you take them out; they’ll be just right once cool!
With these techniques, you’ll bake up delicious, chewy gingerbread cookies every time!
Chocolate Gingerbread Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For Rolling and Decoration:
- Granulated sugar, for rolling
- Optional: white icing for decoration
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and around 10-12 minutes to bake. You’ll also need to refrigerate the dough for at least 1 hour to help with rolling. Overall, set aside about 2 hours, including chilling and cooling time!
Step-by-Step Instructions:
1. Prepare the Dry Mixture:
Start by grabbing a medium mixing bowl. Whisk together the all-purpose flour, cocoa powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. This blend will create the flavorful base for your cookies. Once mixed, set it aside for now.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy. This process usually takes about 2-3 minutes. It’s essential to create the right texture!
3. Mix in the Wet Ingredients:
Next, add the large egg, molasses, and vanilla extract to the butter and sugar mixture. Beat everything together until well combined and smooth. This will make your cookie dough rich and flavorful!
4. Combine Wet and Dry Ingredients:
Now it’s time to bring the mixtures together! Gradually add the dry mixture to the wet mixture, using your mixer on low speed. Mix just until everything is combined—be careful not to overmix to keep those cookies tender.
5. Chill the Dough:
Divide the dough into two equal halves. Shape each half into a disk, wrap them in plastic wrap, and place them in the refrigerator for at least 1 hour. This step is crucial to firm up the dough for easier rolling.
6. Preheat the Oven and Prepare Baking Sheets:
Once your dough has chilled, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking while baking.
7. Roll Out the Dough:
On a lightly floured surface, take one disk of dough and roll it out to about 1/4 inch thick. Make sure it’s even to ensure consistent baking.
8. Cut Out Cookies:
Use cookie cutters to cut out shapes from the rolled dough. Place each cookie on the prepared baking sheets, giving them about 2 inches of space between each one.
9. Add Some Sparkle:
For a bit of flair, sprinkle granulated sugar over the tops of the cookies if you like. This will give them a nice, shimmering effect once baked!
10. Bake the Cookies:
Place your baking sheets in the oven and bake the cookies for 8-10 minutes. Keep an eye on them—they should have set edges but remain soft in the middle. You don’t want them to overbake!
11. Cool the Cookies:
Once they’re done, take the cookies out of the oven and let them cool on the baking sheets for about 5 minutes. After that, gently transfer them to a wire rack to cool completely.
12. Decorate if Desired:
If you’d like, decorate the completely cooled cookies with white icing. You can add fun details like faces or designs on gingerbread men shapes!
13. Enjoy and Repeat:
If you still have dough left, roll, cut, and bake the remaining cookies. Enjoy this delightful twist on a classic holiday treat, perfect for sharing or savoring at home!
These Chocolate Gingerbread Cookies are sure to bring warmth and joy to your kitchen and gatherings. Enjoy every bite!
Can I Use Different Spices in This Recipe?
Absolutely! If you prefer a milder flavor, you can reduce the amounts of spices or substitute them with similar ones. For example, try using allspice or cardamom in place of ginger and cloves for a unique twist.
What Should I Do If My Dough Is Too Sticky?
If your dough is sticky after chilling, simply sprinkle a little extra flour on your surface while rolling. If it’s still too sticky to handle, you can chill it for an additional 30 minutes, which should help firm it up more.
Can I Freeze These Cookies?
Yes! These cookies freeze beautifully. Freeze the baked cookies in an airtight container for up to 3 months. For the dough, you can freeze it in disk form before rolling it out. Just wrap tightly in plastic wrap and store in a freezer bag. Thaw in the refrigerator before rolling and baking.
What If I Don’t Have Molasses?
No problem! If you don’t have molasses on hand, you can substitute it with honey or dark corn syrup. Keep in mind this might slightly alter the flavor, but the cookies will still turn out delicious!
