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Crystallized Gingerbread Chocolate Chip Cookies

This recipe is the best of twp worlds—gingerbread and chocolate chip cookies. Since they're combined, you don't have to choose between them. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    9 dozen


  • 1-1/2 cups unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup molasses
  • 3 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (10 ounces) miniature semisweet chocolate chips
  • 1/3 cup finely chopped crystallized ginger
  • Additional sugar


  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk flour, baking soda, ground ginger, cinnamon, salt and pepper; gradually beat into creamed mixture. Stir in chocolate chips and crystallized ginger. Refrigerate, covered, until firm enough to shape, at least 2 hours.
  • Preheat oven to 350°. Shape level tablespoons of dough into balls; roll in additional sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until until set and edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.

Test Kitchen tips
  • When adding the crystallized sugar and chocolate chips, you will have to use some muscles to make sure that they are evenly incorporated.
  • These cookies will spread some, but not too much. You can easily fit 12 cookies on each baking sheet.
  • Store these cookies in an airtight container. Cover them with a piece of wax paper and then place a slice of bread on top of the wax paper. The bread will help to keep the cookies moist.
  • Nutrition Facts
    1 cookie: 69 calories, 3g fat (2g saturated fat), 10mg cholesterol, 64mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
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    Average Rating:
    • Nyein
      Jan 12, 2021

      We loved the flavor of these cookies but they didn't look anything like the picture. They were not crystalized and came out more gingerbread cake like in texture. Still yummy but not what I was hoping for. I tried halving the recipe because I didn't need 9 dozen, so maybe my calculations were off. Any suggestions on how to halve the recipe or whether we can freeze the dough?

    • Tanya
      Dec 15, 2020

      This is one of the most delicious cookie I have ever tasted. It will be a new tradition for me to make for Christmas!!!

    • JMartinelli13
      May 14, 2020

      I made the recipe exactly as stated except that I rolled the dough balls in turbinado sugar instead of granulated. My cookies were very puffy as they came out of the oven, but flattened a bit as they cooled. Next time I'd keep the dough balls chilled between batches.

    • Merry
      Mar 12, 2019

      Not sure how do I crystallize ginger

    • redcow
      Feb 24, 2019

      Me these cookies and really like the combination of flavors. If you like crystallized ginger, this is the cookie for you.