Servings: 3 dozen serving(s)
Prep time: 15 minutes
Total time: 27 minutes
Cooking time: 12 minutes
With this recipe for chocolate gingerbread cookies you can make three festive-looking holiday cookies using one easy batch of dough.
Every year I like to have one new cookie recipe to share with family and friends. This year, my new recipe is for Chocolate Gingerbread Cookies that I embellish in three different chocolaty ways.
The base is a variation of my go-to Christmas cookie for gift giving – a chewy chocolate ginger molasses cookie that everyone loves.
For a festive flourish, you can dip the cookies in melted white chocolate, top them with chocolate kisses, or tuck a truffle or caramel inside.
You can use all three options with this single batch of cookie dough, or just choose your favourite.
Watch how to make Chocolate Gingerbread Cookies:
This is a good recipe for cookie swaps because a single batch makes three dozen cookies. You can stretch that to four dozen if you make smallish cookies but keep in mind that smaller cookies will be more difficult to stuff.
Chocolate Gingerbread Cookies Recipe
Makes 3 dozen
- 3 1/4 cups all-purpose flour (spooned in)
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 2 tsp baking soda
- 2 Tbsp. unsweetened cocoa powder
- 1 cup butter, softened
- 2/3 cup light-brown sugar, lightly packed
- 3/4 cup Crosby’s Fancy Molasses
- 1/2 cup granulated sugar (for rolling)
- 1 cup white chocolate chips, melted (optional – for dipping)
- Truffles, Rolos or caramels (optional – for stuffing)
- Hershey’s Hugs or Kisses ((optional – for topping)
- Line baking sheet with parchment paper.
- In a medium bowl, whisk together flour, spices, baking soda & cocoa. In another bowl beat butter & brown sugar. Beat in molasses. Stir half of flour mixture into butter mixture, then the remaining half. Chill for 30 minutes, if you have time.
- Preheat oven to 350 F. Roll dough into 1 1/2- inch balls; roll in granulated sugar. Place cookies on baking sheet about 2″ apart.
- Bake about 12 minutes, until the surfaces crack slightly.
- Cool and dip in melted chocolate.
- If using the Hugs: Remove the cookies from the oven at the 8 minute mark. Top with unwrapped Hugs and return to oven for remainder of baking time.
- If using truffles, Rolos or caramels: Quarter the truffles, use a whole Rolo or or cut the caramels in half.
- Shape the dough into 1 1/2 ” balls and flatten the middle with your thumb. Place a truffle piece in the middle and roll the dough around it, being careful not to leave any holes or gaps. (You don’t want it to leak.)
- Roll the cookies in granulated sugar and place on a cookie sheet at least two inches apart. If you have time, chill them for 10 minutes before baking. Bake about 12 minutes, until the surfaces crack slightly.
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