My Favorite Spiced Chocolate Gingerbread Cookie Dough

January 21, 2019 |

  • Desserts
  • Treats

Before I get into all the details for my FAVORITE Spiced Chocolate Gingerbread Recipe, I'm sorry. Why? Well…for posting it so late.

I intended to share this last month. Somehow, I ended up entering the wrong schedule date. GAH I know. I goofed up but if you're ANYTHING like me and if you happen to love gingerbread, this isn't a problem. At all! Eating this Spiced Chocolate Gingerbread throughout the rest of the year is totally okay in my book. It's just too good to keep stored away for 11 months of the year.

Gingerbread Cookie Dough Inspiration

Several years ago, I had a friend who brought us gingerbread cookies and they were fantastically spiced! Unfortunately, she didn't make them and therefore, could not provide recipe details. The cookie was thinner than normal, which was really nice. And the spiciness was insanely delicious. I kept taking little bites, trying to figure out what was in them. Aside from Ginger and the basics, I had nothing.

Spiced Chocolate Gingerbread Cookie Dough

So I decided to make it my mission to make my Gingerbread Cookie Dough just as spicy. Of course, I don't want my tongue to fall off! So I had to find a nice little balance between the two. Truth be told, the recipe that I had be using forever, just wasn't cutting it anymore. Not after this cookie.

It is called GINGERbread for a reason, right?

Over time, I gradually boosted the ginger and added a little white ground pepper as well. And since I had cocoa powder lying around, it seemed like a no brainer to throw some into the mix. Perfect!

Spiced Chocolate Gingerbread Cookie Dough

Making Spiced Chocolate Gingerbread

Now, I will say that when making this recipe, you'll need to think ahead. Make this dough and roll it out the day/night before you plan on baking. This will let all the warm and delicious spices mingle and become best friends. You can even make it a few days ahead of time, like I did.

The dough is soft so divide it in half. Then roll each portion between waxed or parchment paper and refrigerate. This will make it SOOOOO much easier when it comes time to cut the cookie shapes out.

Have you ever tried rolling out a lump of dough? It's not fun nor is it easy, unless of course, you have Hulka Muscles. I roll my dough out to about 1/4" thickness. If you prefer thicker or thinner cookies, just be sure to adjust your baking time accordingly. Rolling these out a little thinner would give you a nice snap. You know, in case you like that sort of thing.

When you're ready to get baking, lightly dust your dough with a little flour to help release easier. Molasses tends to be deliciously sticky that way. Then get to cutting shapes out. Place on a parchment lined (not waxed paper) baking sheet and bake them.

Spiced Chocolate Gingerbread Cookie Dough

I will warn you though, that this Spiced Chocolate Gingerbread cookie dough is just that…spiced! It's not too spicy for little ones but it does pack a punch that'll leave you with a tingly tongue. You'll also find a subtle chocolate note in the background that rounds things out. Annnnnd…they are ADDICTIVE! Like seriously. I told myself I'd only have one but ahem it "might've" been more like five. Not that anyone was counting, ya know.

Spiced Chocolate Gingerbread Cookies

Decorating Gingerbread Cookies

If you're looking for an easy and tasty recipe for Royal Icing, take a look at this one here. It whips up in a matter of minutes and pairs up really nicely with these Spiced Chocolate Gingerbread Cookies.

After making the icing, thin out slightly and you can leave it white. You can also tint with your favorite gel food coloring. Pour into piping bag(s) and get to work! Easy, peasy. Allow icing to dry and set up before storing in an airtight container. Good up to a week…should they last that long.

Spiced Chocolate Gingerbread Cookies decorated with frosting

Spiced Chocolate Gingerbread Cookies decorated with frosting and sprinkles

This is a great way to let little ones have fun and decorate their own cookies! Lay out a variety of sprinkles, prepare a couple of icing bags and you've got yourself an activity that's not only fun, but delicious!


  • 490 grams of Unbleached, AP Flour
  • 1 tsp of Baking Soda
  • 1/2 tsp of Salt
  • 1 Tbsp of Ground Cinnamon
  • 1/4 tsp of Ground Cloves
  • 1/2 tsp of Allspice
  • 1/2 tsp of Ground Nutmeg
  • 1/4 tsp of Ground White Pepper
  • 1.5 Tbsp of Ground Ginger
  • 1 Large Egg
  • 1 tsp of Vanilla Extract
  • 3/4 cups Dark Brown Sugar
  • 2/3 cups of Unsulphured Molasses
  • 2/3 cups of Unsalted Butter


  1. Combine first ten ingredients (all dry) in a bowl and set aside.
  2. In a mixing bowl, beat butter and sugar until light and fluffy. While mixing on low speed, slowly add molasses. Beat on medium high speed until well combined. Add egg and vanilla and continue mixing until well incorporated. Stop and scrape bowl.
  3. Slowly add the dry ingredients and mix until combined. Divide dough in half and roll out each portion between sheets of parchment or waxed paper. Refrigerate overnight.
  4. Slowly add the dry ingredients and mix until combined. Divide dough in half and roll out each portion between sheets of parchment or waxed paper. Refrigerate overnight.
  5. On baking day, cut cookie shapes out and place on parchment or silicone mat lined baking sheets. DO NOT USE WAXED PAPER. Dough will spread slightly so place about 1-2" apart. Place cookie sheets in fridge to keep firm while oven preheats.
  6. Preheat oven to 350 (F) and bake cookies for approximately 10 minutes. For thinner cookies, bake for about 8 minutes or thicker for about 12.
  7. Remove from oven and allow to cool completely before decorating with icing.Allow icing to dry before storing. Store decorated cookies in airtight container for up to a week.

Cori - xoxo