Chocolate Gingerbread Cookies
Infuse your holiday baking with a delightful blend of warmth and indulgence with these Chocolate Gingerbread Cookies. Combining the bold richness of cocoa powder with the cozy spices of ginger, cinnamon, cloves, and nutmeg, these cookies are a festive twist on the classic gingerbread. A drizzle of molasses adds depth, while a touch of granulated sugar coating creates a sparkling, crunchy finish. Perfectly soft and chewy, these cookies are easy to prepare with just 20 minutes of prep time and are ideal for decorating with your favorite cookie cutters. Whether you're making them for a holiday gathering or a comforting treat with a cup of hot cocoa, these spiced chocolate delights are sure to become a seasonal favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 0.75 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 0.5 cup molasses
- 1 egg
- 1 teaspoon pure vanilla extract
- 0.25 cup granulated sugar (for rolling)
Instructions
In a medium-sized bowl, whisk together the flour, cocoa powder, ground ginger, cinnamon, cloves, nutmeg, and baking soda. Set aside.
In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer until light and fluffy, about 2 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, beating on low speed just until a dough forms. Do not overmix.
Divide the dough in half, shape each half into a disc, and wrap in plastic wrap. Refrigerate for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Lightly flour your work surface and rolling pin. Roll out one dough disc to 1/4-inch thickness. Use cookie cutters to cut out shapes of your choice, and place the cookies on the prepared baking sheets, leaving about 1 inch between each cookie.
Gather any scraps, re-roll the dough, and cut out additional cookies. Repeat with the second dough disc.
Pour the granulated sugar into a small bowl. Lightly press the tops of each cookie into the sugar to coat.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look puffy. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
4333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 584 mg | 194% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 711.1 g | 259% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 403.1 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 804 mg | 62% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 4919 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
