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Chocolate Gingerbread Cookies

For a unique twist on gingerbread cookies, try these Chocolate Gingerbread Cookies! They’re great for gifting and cookie decorating parties!

chocolate gingerbread cookies stacked near two mugs of milk

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!

Ingredients for Chocolate Gingerbread Cookies

These are actually gingerbread chocolate chip cookies! There’s not a lot of extra chocolate in the dough, but I did add about 2 ounces of very finely chopped chocolate 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
  • Dried cranberries (optional)

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

chocolate gingerbread cookies stacked near two mugs of milk

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!

  1. In the bowl of a stand mixer, stir together the flour, cocoa powder, brown sugar, baking soda, cinnamon, ginger, cloves, salt, and zest.
  2. Stop the mixer and add the butter pieces; mix at medium-low speed until the mixture is sandy and resembles fine meal.
  3. Add the chopped chocolate and stir to combine.
  4. Whisk the egg and molasses together, then gradually add the molasses mixture.
  5. Scrape the dough onto a work surface. Divide it in half and wrap in plastic wrap. Refrigerate for an hour.
  6. Working with one portion at a time, roll the dough into 1/4 inch thick between two sheets of parchment paper.
  7. Leaving the dough sandwiched between the parchment paper, stack the dough on a baking sheet and freeze until firm, about 15 minutes.
  8. 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.
  9. 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 recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

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.

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.

What Readers Are Saying

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.” — Eight Arms

These are awesome! These are going to make great classroom gifts this Christmas!” — Cheryl

These are so cute! And I love that they have the hint of chocolate to them.” — Erin

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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chocolate gingerbread cookies

Chocolate Gingerbread Cookies

Yield: varies depending on cookie size
Prep Time: 30 minutes
Chill Time: 2 hours
Cook Time: 12 minutes
Total Time: 2 hours 42 minutes

For a unique twist on gingerbread cookies, try these Chocolate Gingerbread Cookies! They're great for gifting and cookie decorating parties!

Ingredients

  • 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
  • optional stir in: 3/4 cup dried cranberries

Instructions

  1. 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.
  2. 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.
  3. Add the chopped chocolate and stir to combine.
  4. Remove the whisk beater and add the paddle.
  5. Whisk the egg and molasses together.
  6. Reduce the speed to low and, with the mixture running, gradually add the molasses mixture.
  7. Mix until the dough is moist, then increase the speed to medium and mix until thoroughly combined, about 15 seconds.
  8. Scrape the dough onto a work surface.
  9. Divide it in half and wrap in plastic wrap.
  10. Refrigerate for an hour, or until firm enough to work with without becoming sticky.
  11. Working with one portion at a time, roll the dough into 1/4 inch thick between two sheets of parchment paper.
  12. Repeat with the other half of the dough.
  13. Leaving the dough sandwiched between the parchment paper, stack the dough on a baking sheet and freeze until firm, about 15 minutes.
  14. Alternatively, refrigerate for 2 hours or overnight.
  15. Preheat the oven to 350 degrees F.
  16. Line two baking sheets with parchment paper.
  17. Remove 1 dough sheet from the freezer and place on a work surface.
  18. Peel off the top parchment sheet and gently lay it back in place.
  19. Flip the dough, remove the bottom layer and discard.
  20. Cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to the baking sheet with a wide, metal spatula and spacing them 3/4 inch apart.
  21. Set the scraps aside for reuse.
  22. Bake cookies at 350 degrees F for 8-12 minutes on the middle rack.
  23. Let cool on baking sheet for 2 minutes before transferring to a wire rack.
  24. Repeat with remaining dough.
  25. Frost as desired, once completely cool.
Nutrition Information
Yield 12 Serving Size 1
Amount 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.

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Let me know if you try this recipe for Chocolate Gingerbread Cookies and what you think of it by leaving a comment below.

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Eight Arms

Monday 26th of December 2016

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

Monday 7th of December 2015

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

Thursday 17th of December 2015

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

Sunday 22nd of November 2015

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

Sunday 22nd of November 2015

I would say just a few days for best freshness.

Erin @ Texanerin Baking

Wednesday 26th of December 2012

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

Wednesday 26th of September 2012

Would these freeze well? Looking at doing some freezer cookies for xmas and love these.

Katie

Thursday 27th of September 2012

I don't see why not. Check out these tips for freezing Christmas cookies from my friend Jamie: http://www.mybakingaddiction.com/how-to-store-cookies/

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