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Chocolate Gingerbread Cookies

My mother Esther created this recipe, and I've been making the cookies in her honor every Christmas since then. People can't get enough of the molasses and chocolate flavor combination.—Karen Sue Garback-Pristera, Albany, New York
  • Total Time
    Prep: 40 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    3 dozen


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 3 cups all-purpose flour
  • 2 tablespoons plus 1-1/2 teaspoons baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Icing and decorations of your choice


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle.
  • Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps.
  • Bake 6-8 minutes or until edges are firm. Remove to wire racks to cool. Ice and decorate as desired.
Nutrition Facts
1 each: 92 calories, 3g fat (2g saturated fat), 13mg cholesterol, 95mg sodium, 16g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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Average Rating:
  • Deb
    Dec 19, 2018

    This is supposed to be chocolate gingerbread recipe, not design. Where's the ginger?

  • N
    Dec 29, 2017

    Dough was super crumbly and frustrating to work with. Would NOT recommend these.

  • Mandy257
    Jan 9, 2014

    When I made these, I added a couple more Tbsp of butter and some extra cocoa. They weren't the best cookies I have ever had, but they weren't bad. The kids loved them. The molasses was overpowering in the raw dough, but not the finished cookies, at least not for us. I would make them again.

  • steph0123
    Dec 18, 2013

    I thought these were amazing! Thank you so much for the recipe. I replaced the regular flour with Gluten Free "cup for cup" flour since i have celiac. I made these with my mother and we both agree that this recipe is far superior than our other gingerbread recipe. The chocolate just give it a flavor does not overpower the cookie flavor what so ever. I didn't have any problem with it being dry. I used a lighter molasses too. Anyway great recipe in my opinion.

  • Aponie
    Dec 10, 2013

    Sorry, but I didn't like these at all :( I should've clued in when I read the ingredients that they weren't 'gingerbread' in flavor when it didn't call for any 'ginger'. The gingerbread only refers to the shape. That aside, I continued making them as I thought in light of the ratings, they might be nice. Unfortunately not. The taste of molasses completely overtook the flavour of cocoa. I wouldn't consider myself a master baker, but I am a confident and good one, so knew the recipe was as it called for. I made these for my son and his class as I thought the cocoa might give the cookie a nice twist, but sadly my son disliked it very much, so I didn't end up bringing them in for his classmates. I too didn't like the taste. I would say this was more of an adult flavoured cookie if you really LOVE molasses because that's all you will taste. Of course this is just my opinion and the recipe of whom this belongs to, obviously loves them. But I didn't think they were very nice. :(

  • wisher558
    Oct 25, 2013

    I haven't baked these yet but the dough was very, very dry. I did have to make some substitutions, shortening for butter and a homemade substitution for the molasses, but it wouldn't come together. Ended up adding 1/4 of milk. Also added ginger and allspice. Dough is chilling now.

  • alexandraxoxo
    May 28, 2012

    I made these for my German class, since I found them under German recipes. I made changes to the recipe. I found that the dough was way to dry(?), most likely due to my mistake. So, we added more liquid. The taste was way too molassesy, so since the add of the liquid made it too sticky we added more cinnamon and cocoa. Now, it had a hint of molasses, which tasted a whole lot better. We put it in for 6 minuets at first, but found it wasn't ready, so we put it in for another 2 minuets. All in all, the recipe was good, but it could be better. I had high hopes for this, but they feel a bit.

  • tina.aisel
    Dec 22, 2010

    No comment left

  • kat83
    Dec 21, 2010

    Tasted just fine to me!

  • kayla-ann00
    Dec 14, 2010

    No comment left