Holiday Special: Chocolate Gingerbread Cookies Recipe

This chocolate gingerbread cookies recipe is a new take on the traditional gingerbread cookies. They have a rich chocolaty flavor and aren’t too sweet, making them perfect to decorate with colourful icing. These cookies are soft and chewy and pair well with a warm glass of milk but if you want the cookies to be harder, just bake them a little longer.

SERVINGS: 1 dozen



  • 3⁄4 cup butter

  • 11⁄4 cup sugar

  • 1 egg

  • 2 tablespoons milk

  • 1⁄4 cup dark molasses

  • 2 1⁄4 cups all-purpose flour

  • 1⁄4 cup dark cocoa powder

  • 1 teaspoon baking soda

  • 1⁄2 teaspoon ground cinnamon

  • 1⁄2 teaspoon ground cloves

  • 1⁄2 teaspoon ground ginger

  • 1⁄4 teaspoon ground nutmeg

  • 2 teaspoons baking soda

  • 1⁄2 teaspoon salt

  • Cookie Cutters, icing and decorations of your wish


  1. In a stand mixer, cream together butter and sugar until light and fluffy.

  2. Beat in egg, milk and molasses.

  3. To make the dry-mix, combine flour, cocoa, baking soda, spices and salt.

  4. Slowly add to creamed mixture and mix well. Cover and chill for an hour.

  5. Preheat oven to 375° F. On a lightly floured surface, roll dough of even thickness.

  6. Cut with a cookie cutter and place about 2 inches apart on ungreased baking sheets.

  7. Bake for 8-10 minutes.

  8. Remove the baked cookies to a cooling rack to cool. Ice and decorate them as desired.

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