Sparkly chocolate ginger cookies

Servings: 1.5 dozen cookies serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

Take me to the recipe

A nicely spiced chocolate ginger cookie that’s great for everyday but can be dressed up for the holidays. I wasn’t intending to write a post today but I can’t resist sharing this recipe that molasses fan Emily sent me yesterday.

It’s for chewy chocolate gingerbread cookies, from the Queen of Cookies herself, Martha Stewart.

I was down to the wire yesterday putting teacher gifts together when this recipe landed in my inbox. I  didn’t get a chance to mix them up until late last night so I cut some corners in the method. (Chill dough for 2 hours? Nix. Form into balls and refrigerate for 20 minutes? Nix). It was 10:00 pm when the flour hit the bowl so as soon as everything was combined they went in the oven. I even managed to stay awake long enough to dip them in melted chocolate.

Sparkly Chocolate ginger cookies

Slightly adapted from

  • ½ cup chocolate chips (the darker the better)
  • 1 1/2 cups plus 1 Tbsp. all-purpose flour
  • 1 1/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 Tbsp unsweetened cocoa powder
  • ½ cup butter, softened
  • 1 Tbsp freshly grated ginger
  • 1/2 cup dark-brown sugar, packed
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 tsp baking soda
  • 1/2 cup granulated sugar (for rolling)
  • 1 cup white chocolate chips, melted (for dipping)


  1. Line two baking sheets with parchment.
  2. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  3. In another bowl beat butter and grated ginger.
  4. Add brown sugar; beat until combined. Add molasses; beat until combined.
  5. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
  6. Beat half of flour mixture into butter mixture.
  7. Beat in baking-soda mixture, then remaining half of flour mixture.
  8. Mix in chocolate
  9. Chill if you have time
  10. Roll dough into 1 1/2- inch balls; roll in granulated sugar.
  11. Bake at 325 F until the surfaces crack slightly, 10 to 12 minutes.
  12. Cool and dip in melted chocolate.

Makes about 1 1/2 dozen cookies

One more thing…

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14 thoughts on “Sparkly chocolate ginger cookies

  1. Natalie says:

    YUM! These look so delicious, love that they are dipped in white chocolate!

  2. Bridget says:

    Warning…the white chocolate makes them even more irresistible!

  3. J’aime faire la cuisine ,et cet recette là à la melasse 7 autre m’intéreste beaucoup

  4. Connie Whalen says:

    Really roll in soda and sugar?

    1. Hi Connie, Thanks for pointing out the error….the sugar should have been listed as an ingredient below the baking soda. I have updated the page.

  5. Amanda Sinfield says:

    Are they are chewy ginger cookie?

    1. Hi Amanda, Yes, they have a chewiness to them is you’re careful not to cook them to long. But they’re not as chewy as many other’s on our site.

    2. wendy says:

      Yes they are chewy and very rich.

  6. Brenda Chouinard says:

    can you use ginger powder instead of real ginger…….Thanks they sound good.

    1. Dear Brenda, Yes, you can omit the fresh ginger and up the dry ginger a bit (I’d add an extra 1/4 or 1/2 tsp.)

  7. Claire says:

    Do the chocolate chips go in whole? So it’s more of a chocolate chip chocolate ginger cookie?

    1. Correct, Claire, the chocolate chips go in whole

  8. Tammy says:

    Just made these cookies , love them , will definitely make them again and again

  9. Phyllis Schultz says:

    Family really enjoyed the ginger snap cookies. They even noticed the fresh ginger.

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