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If you're anything like me, you probably have a hard time choosing between a rich chocolate cookie and a warm, spiced gingerbread. That’s exactly how this Chocolate Ginger Sugar Cookie Dough came to be—I wanted the best of both worlds in one cookie. This dough blends cozy spices with deep cocoa flavor and has quickly become one of my favorite bases for cutout holiday cookies.
I remember the first time I tested this recipe, I was prepping for a big batch of cookies for our annual holiday decorating party. I already had the classic gingerbread dough chilling in the fridge when I thought: why not add cocoa to a second batch? The result was magical. My daughter said it tasted like "hot chocolate meets gingerbread" and decorated them with snowflake sprinkles and royal icing. We added them to our Christmas cookie gift boxes alongside Red Gingerbread Cookies, Green Gingerbread Cookies, and classic Soft Gingerbread Cookies, and they were the first to disappear.
Why You’ll Love This Recipe
- Rich & spicy: Cocoa and warm spices bring deep flavor.
- Rolls and cuts beautifully: Holds sharp edges for detailed cookie cutters.
- Versatile for decorating: Looks gorgeous plain or dressed up with Royal Icing.
- Make-ahead friendly: Dough chills and freezes well.
This dough is ideal for using with your favorite Christmas cookie cutters, and it's sturdy enough for more intricate shapes. If you love decorating cookies with kids, this is a great recipe to work with. It doesn’t spread much in the oven, which means your stars, mittens, and reindeer will come out looking just like you planned.
Watch how I make this recipe
Tools That Make It Easier
- Kitchen Mixer – Essential for creaming the butter and sugar.
- Adjustable Rolling Pin – Keeps cookie thickness consistent.
- Parchment Paper Sheets – Prevents sticking and browning.
- Silicone Spatula – For scraping every bit of dough.
- Christmas Cookie Cutters – Great for seasonal designs.
- Cooling Rack – Helps cookies set evenly after baking.
What You’ll Need From Your Pantry
- 3 cups All-Purpose Flour
- ¼ cup Unsweetened Cocoa Powder
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cup Unsalted Butter (room temp)
- ½ cup Granulated Sugar
- 1 Large Egg
- ½ cup Maple Syrup
- 1 teaspoon Vanilla Extract
Before You Start: My Quick Tip
- Chill twice: I always chill the dough before rolling and chill the cutouts on the baking sheet for 10 minutes before baking. This helps the cookies keep their sharp edges.
- Use parchment paper: I never bake directly on trays—parchment gives you cleaner bottoms and makes cleanup a breeze.
- Double up: I often make two batches and freeze one. This dough freezes beautifully for up to 3 months.
- For dark color: Add black cocoa for an extra dramatic tone, especially for snowflake or ornament cookies.
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Let’s Make It Together
- Whisk flour, cocoa, spices, baking soda, and salt in a bowl.
- Whisk egg, maple syrup, and vanilla in a separate bowl.
- Cream butter and sugar in a mixer until fluffy (2-3 minutes).
- Add the wet ingredients to the butter mixture; mix well.
- Gradually add dry ingredients in thirds. Mix until a firm dough forms.
- Divide into two disks, wrap in plastic, and chill for 1 hour.
- Roll out, cut shapes, and chill cutouts for 10 min before baking.
- Bake at 350°F (175°C) for 8–10 minutes. Cool on rack.
Recipe variations
Here are a few of my favorite ways to switch up this Chocolate Ginger Sugar Cookie Dough recipe:
- Extra Dark Chocolate Gingerbread: Replace regular cocoa powder with black cocoa for a deeper color and a more intense chocolate flavor. This variation is great for holiday cookies shaped like ornaments or stars.
- Molasses Swap: If you're out of maple syrup or want a stronger gingerbread flavor, use an equal amount of molasses. It deepens the flavor and pairs wonderfully with the cocoa and spices.
- Espresso Kick: Add 1 teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor. It won’t taste like coffee, but it gives the dough a richer base.
- Citrus Twist: Add 1 teaspoon of orange zest to the wet ingredients for a bright contrast to the warm spices and cocoa. It turns this into a more sophisticated, gift-worthy cookie.
- Chocolate Chip Version: Stir in mini chocolate chips or chopped dark chocolate before chilling the dough. Just reduce the flour slightly (about 2 tablespoons less) to keep the texture balanced.
- Spicy Heat: For grown-up cookie boxes, add a pinch of cayenne pepper to the dry mix. The subtle heat combined with the cocoa and ginger is unforgettable.
These variations make it easy to personalize your holiday cookie trays, and they all pair beautifully with Royal Icing or Cream Cheese Frosting. I usually bake a few batches with different flavors to mix into my cookie gift boxes or styled shoots for the blog.
For more festive variations, you can also try my Spiced Gingerbread Cookies, Orange Zest Gingerbread Cookies, or Classic Gingerbread Cookies to round out your baking day.
Troubleshooting Common Issues with Cutout Cookie Dough
Even with the best recipes and careful preparation, sometimes things don’t go as planned in the kitchen. But don’t worry! I’ve encountered plenty of baking hiccups, and I’m here to share some tips to help you troubleshoot common issues with cutout cookie dough.
Dough Too Sticky
If your dough feels sticky and hard to handle, it might need a little extra flour. This can happen due to slight measurement variations or even humidity in the kitchen. Start by adding one tablespoon of all-purpose flour at a time, gently kneading it into the dough until it’s firm but still pliable. Be careful not to add too much flour, as it can make the cookies dry.
Dough Cracking While Rolling
Sometimes chilled dough can feel a bit too stiff and crack when rolled out. If this happens, let the dough sit at room temperature for 10-15 minutes to soften slightly. The high butter content in the dough makes it firm when cold, but letting it warm up a bit will make rolling much easier.
Cookies Spreading During Baking
If your cookies lose their shape in the oven, it’s often due to insufficient chilling. After cutting out your cookies, place them back in the fridge or freezer for 10-15 minutes before baking. This step helps the dough hold its shape and prevents spreading.
Another trick is to add a teaspoon of cornstarch to the dry ingredients. Cornstarch reduces spreading during baking and keeps the cookies nice and sturdy for decorating.
Uneven Baking
Uneven baking can happen if the cookies are different sizes or if multiple trays are stacked in the oven. To avoid this, make sure your cutout cookies are all the same thickness and bake one tray at a time on the middle rack. This ensures even heat distribution and perfectly baked cookies every time.
Overbaked or Burnt Edges
If your cookies are coming out with dark edges, they may have baked too long. Keep an eye on them as they bake—most cookies are done when the edges are set but the centers still look slightly soft. Start checking a minute or two before the recommended baking time to ensure they don’t overbake.
Dough Too Soft to Cut
If the dough is too soft when you’re cutting out shapes, it likely hasn’t chilled long enough. Pop it back in the fridge for another 20-30 minutes to firm up before trying again. Patience is key for perfectly shaped cookies!
Personal Tip
Don’t get discouraged if things don’t go perfectly the first time. Baking is as much about learning as it is about enjoying the process. I’ve had my share of “oops” moments, but each one taught me something new. And honestly, even the imperfect cookies still taste amazing!
Troubleshooting is just part of the fun when baking, and with a little patience and these tips, you’ll have beautiful, delicious cut-out cookies ready to share. Let’s move on to the best part—enjoying these delightful creations!
Preserving Cutout Cookie Dough: Storage and Freezing Tips
Proper storage and freezing are key to preserving the quality of cutout cookie dough, ensuring it’s just as good when you’re ready to bake as it was when you first made it. Whether you’re chilling dough for a short period or freezing it for future use, these methods are essential for maintaining flavor and texture. This section provides practical tips and techniques to help you efficiently store and extend the life of your cookie dough.
Storing Dough in the Refrigerator
If you’re planning to bake within the next few days, store the dough in the refrigerator. After dividing the dough into two portions, wrap each one tightly in plastic wrap and place it in the fridge. Chilling the dough for at least an hour firms it up, making it easier to roll and cut into shapes. You can store the dough in the refrigerator for up to three days.
Freezing Dough for Longer Storage
For longer storage, freezing the dough is a fantastic option. Here’s how I do it:
1. Wrap each dough disk in an extra layer of plastic wrap or aluminum foil to protect it from freezer burn.
2. Place the wrapped disks into a freezer-safe zip-top bag for extra protection.
3. Label the bag with the date and the name of the dough using a Sharpie. This avoids any confusion when you’re digging through the freezer later!
The dough will keep beautifully in the freezer for up to three months.
Thawing Dough for Use
When you’re ready to bake, simply transfer the dough from the freezer to the refrigerator and let it thaw overnight. By the next day, it will be chilled and ready to roll. If the dough feels too firm after thawing, let it sit on the counter for 10-15 minutes to soften slightly before rolling.
Freezing Baked Cookies
If you’re planning to bake ahead of time, you can also freeze the baked cookies. Once the cookies have cooled completely, layer them between sheets of parchment paper in a freezer-safe container. This prevents them from sticking together. Just like the dough, label the container with the date and flavor so you can stay organized.
When you’re ready to serve or decorate, let the cookies thaw at room temperature for about 30 minutes.
Staying Organized During Holiday Baking
My holiday baking season gets busy fast, so freezing dough and baked cookies is my secret weapon. I usually start making my dough in September, bake in October or November, and decorate in December. This timeline helps me stay ahead of the holiday rush while still having plenty of fresh, delicious cookies to share.
With these storage tips, you can make your holiday baking stress-free and enjoy the process just as much as the results!
Decorating Cutout Cookies: Techniques and Tips
Once my cutout cookies are baked and cooled, it’s time for my favorite part—decorating! This is where I can transform these tasty cookies into beautiful treats for any occasion. Whether I’m using royal icing, chocolate icing, or dipping them in chocolate, decorating is where creativity and tradition converge in my kitchen.
Getting Ready to Decorate
First, I always make sure my cookies are completely cooled before decorating. Trying to decorate warm cookies is a recipe for disaster—melting icing and smudged designs are no fun. Let them cool completely for the best results.
I like to set up my decorating area with everything I need organized and ready:
• Royal icing in piping bags with fine tips for detailed designs.
• Chocolate icing in piping bags, used just like royal icing for piping intricate patterns or designs.
• Dipped in chocolate for adding a glossy finish to cookies.
• Sprinkles, crushed nuts, or crushed peppermint candy canes for decorating dipped cookies.
• Edible markers for writing or drawing directly on the cookies.
I also line my workspace with parchment paper, which keeps cookies from sticking and makes cleanup easy.
Decorating with Royal Icing
Royal icing is my go-to for that smooth, polished cookie look. I start by outlining the cookie with a thicker consistency icing, then flood the center with a thinner icing. A toothpick is perfect for spreading the icing evenly and popping any air bubbles.
If I’m layering colors or adding details, patience is key! A light design or piping dries in about 24 hours, but fully flooded cookies can take up to 48 hours to dry completely. For a detailed guide on working with royal icing, check out my blog post How to Flood Cookies with Royal Icing. It’s packed with tips and tricks to make your cookies look professionally decorated!
Decorating with Chocolate Icing
Chocolate icing works similarly to royal icing—it’s piped on top of the cookies using a piping bag. It’s great for adding intricate patterns or creating fun, festive designs. You can use dark chocolate, milk chocolate, or white chocolate, depending on the look and flavor you’re going for.
Unlike dipped chocolate, chocolate icing dries with a slightly glossy finish and is ready to handle in about 30 minutes to an hour, depending on the thickness of the design. I go into more detail about working with chocolate icing in my blog post Chocolate Cookie Decorating Tips, so be sure to check it out for inspiration!
Dipped in Chocolate
Another fun and simple method is dipping cookies in melted chocolate. I dip half of the cookie into the chocolate for a two-tone effect, which looks both elegant and festive.
While the chocolate is still wet, I sprinkle the dipped side with holiday sprinkles, crushed nuts, or crushed peppermint candy canes. This method adds texture, color, and a burst of flavor to every bite. Unlike piped chocolate icing, dipped chocolate works as a base for these fun toppings. If you’re curious about how to achieve the perfect dipped cookie, check out my blog post How to Decorate Cookies with Melted Chocolate for a step-by-step guide.
Dipped cookies dry much faster than royal icing—typically within 30 minutes to an hour, depending on how thick the chocolate layer is.
Storing Decorated Cookies
Once decorated, I let the cookies dry completely before stacking or packaging. For royal icing, I allow up to 48 hours for flooded cookies to set, while chocolate icing or dipped cookies are usually ready in about an hour.
For gifting, I individually wrap each cookie in self-sealing plastic bags. This keeps them fresh, prevents decorations from smudging, and makes them look beautifully presentable.
Other Recipes You Might Like
- Simple Banana Bread with Walnuts
- Red Gingerbread Cookies
- Green Gingerbread Cookies
- Spiced Gingerbread Cookies
- Classic Sugar Cookie Dough for Cutouts
- How To Perfectly Flood Cookies With Royal Icing
- Chocolate Royal Icing
- Easy Way to Decorate Mitten Cookies
- Lemon Spritz Cookies with Cranberry Buttercream
- 3 Ways to Melt Candy Melts
Chocolate Ginger Sugar Cookie Dough
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Equipment
Ingredients
- 3 cups All-Purpose Flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cup Unsalted Butter at room temperature
- ½ cup sugar
- 1 Large Egg
- ½ cup Maple syrup
- 1 teaspoon Vanilla Extract
Instructions
- Before starting, measure and prepare all of your ingredients. This will ensure the process runs smoothly and efficiently.
- In a large mixing bowl, combine the flour, cocoa powder, ground cinnamon, ground ginger, baking soda, and salt. Whisk these dry ingredients until they are fully combined, then set the bowl aside.
- In a separate bowl, whisk together the egg, maple syrup, and vanilla extract until smooth and fully combined.
- In the bowl of your kitchen mixer, add the room-temperature unsalted butter and granulated sugar. Using the paddle attachment, cream the butter and sugar together on medium speed for about 2-3 minutes, until the mixture becomes light and fluffy.
- Scrape the butter from the sides of the bowl using a silicone spatula, then add the egg mixture.
- Mix on medium speed until fully combined.
- Add the dry ingredients to the wet ingredients, about ⅓ at a time, mixing on low speed after each addition. Continue mixing until a smooth, slightly firm dough forms. The dough should hold together but not be sticky.
- Once the dough is formed, divide it into two equal portions.
- Flatten each portion into a disk and wrap them in plastic wrap.
- Place the dough in the refrigerator to chill for at least 1 hour. This helps the dough firm up, making it easier to roll and cut.
From My Kitchen to Yours
Gingerbread Recipes
- How to Host a Gingerbread House Decorating Party at Home
- Gingerbread Cookies with Royal Icing for Christmas Baking and Decorating
- Colored Gingerbread Cookie Dough
- Classic Gingerbread Cookie Dough – Perfect for Holiday Cutouts
- How to Make Chocolate Gingerbread Cookie Dough for Holiday Cutout
- Moist Gingerbread Bundt Cake with Warm Caramel Hidden Inside
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