Chocolate Gingerbread Cookies

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It simply isn’t Christmas without warm, freshly baked cookies.


Here’s a twist on a traditional recipe, melding the exotic flavors of fresh ginger, cinnamon, nutmeg and chocolate, plus a twist of peppermint.

All of the ingredients should be available at your local natural and organic food store.

Chocolate Gingerbread Cookies

Makes 2 dozen

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

Sift flour, cinnamon, nutmeg, baking soda and cocoa together. Set aside.

Cream butter and ginger until light. Stir in molasses and 2 tablespoons sugar.

Gradually add flour mixture into butter mixture. Stir in chocolate chips and nuts. Wrap dough in plastic, and refrigerate at least 1 hour.

Heat oven to 325°F. Roll 1 tablespoon dough into ball with palms and flatten into disks. Dip in crushed candy canes and remaining 2 tablespoons sugar. Place 2 inches apart on baking sheet. Bake 15 minutes. Cool. 

Recipe and photo courtesy of Grandma’s Original Molasses/B & G Foods

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