Chocolate Gingerbread Cookies Recipe

If you like Gingerbread cookies, try this chocolate gingerbread recipe for a new twist, they are a perfect addition to the holiday table with festive candy cane colors and peppermint flavor.

December 2007

Yield: 2 dozen cookies

If you are headed to any cookie swaps this holiday season, these sweet little cookies are a great idea.


  • 1-1/2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/4 cup cocoa powder
  • 8 tablespoons butter
  • 2 teaspoons grated fresh or 1 teaspoon ground ginger
  • 1/2 cup molasses
  • 4 tablespoons sugar, divided
  • 6 ounces chocolate chips
  • 1/2 cup chopped nuts, optional
  • 1/4 cup crushed candy canes


  1. Sift flour, cinnamon, nutmeg, baking soda and cocoa together. Set aside. Cream butter and ginger until light.
  2. Stir in molasses and 2 tablespoons sugar. Gradually add flour mixture.
  3. Stir in chocolate chips and nuts. Wrap dough in plastic; refrigerate for 1 hour.
  4. Heat oven to 325 degrees. Mix crushed candy canes and remaining sugar.
  5. Roll 1 tablespoon dough into a ball with palms; flatten into a disk. Dip in crushed candy cane and sugar mix. Repeat with remaining dough.
  6. Place 2 inches apart on baking sheets.
  7. Bake for 15 minutes. Cool completely.

This recipe was originally featured in the December 2007 issue of Heart of the Home. 

More from this issue:

More dessert ideas: