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There are certain cookie recipes that come together almost effortlessly, and this is one of them. My Chocolate Ginger Sugar Cookies blend the rich warmth of gingerbread with the deep, fudgy notes of cocoa powder, creating a holiday cookie that feels both classic and unexpected. These cookies have become one of my staples—not just because they taste incredible, but because the dough is so easy to work with.
I started making these when I wanted something a little more festive than traditional chocolate cutouts, but still rich enough to feel indulgent. The blend of ginger and chocolate adds such a cozy complexity, and they hold their shape so well when baked. They’ve made their way into so many of my cookie boxes over the years, always standing out next to brighter treats like Green Gingerbread Cookies or Lemon Spritz Cookies with Cranberry Buttercream.
Why You’ll Love This Recipe
- Flavorful and aromatic – A balanced blend of ginger and cocoa.
- Easy to work with – Rolls out smoothly without sticking or cracking.
- Perfect for cutouts – Keeps shape beautifully, even with detailed cutters.
- Great for decorating – Pairs perfectly with Royal Icing, Chocolate Royal Icing, or just a dusting of powdered sugar.
Watch how I make this recipe
Tools That Make It Easier
- Kitchen mixer – Essential for creaming butter and sugar into a fluffy base.
- Adjustable rolling pin – Guarantees uniform cookie thickness.
- Parchment paper sheets – Prevents sticking, makes transfer and cleanup easier.
- Cooling rack – Helps cookies cool evenly without moisture building underneath.
- Cookie cutters – Especially seasonal shapes like stars, snowflakes, or gingerbread people.
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, at room temperature
- ½ cup sugar
- 1 Large Egg
- ½ cup Maple syrup
- 1 teaspoon Vanilla Extract
Before You Start: My Quick Tip
- Chill the dough in disks: It chills faster and rolls out more evenly.
- Use vinyl gloves if coloring or decorating a lot – Saves your hands from dye or butter stains.
- Roll between parchment sheets: It keeps the flour use low and helps avoid drying the dough.
- Make ahead: This dough freezes beautifully. I double-wrap the disks and label them so I can just pull one out when I need a quick batch of cookies.
These have also become one of my go-to recipes when I’m prepping a video shoot for Christmas cookie tutorials. Their color is beautiful on camera, and they don’t spread, so they always look neat and clean.
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Let’s Make It Together
- Measure and prepare all ingredients before starting.
- In a large mixing bowl, whisk together flour, cocoa powder, cinnamon, ginger, baking soda, and salt.
- In a separate bowl, whisk together egg, maple syrup, and vanilla extract.
- In the bowl of your kitchen mixer, cream the butter and sugar together on medium speed for 2-3 minutes until light and fluffy.
- Scrape down the sides, add the egg mixture, and mix until combined.
- Add dry ingredients in thirds, mixing on low speed until a smooth, slightly firm dough forms.
- Divide the dough into two disks, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll chilled dough to ¼ inch thick and cut out shapes with cookie cutters.
- Place cutouts on prepared baking sheets and chill for 10 minutes before baking.
- Bake for 8-10 minutes. Let cool on the sheet for 5 minutes, then transfer to a rack.
Recipe variations
- Spicy Kick – Add a pinch of cayenne for a little surprise heat.
- Frosted Edges – Dip half the cookie in white chocolate and sprinkle with crushed peppermint.
- Stamped Cookies – This dough works well with cookie stamps for a more rustic look.
- Cut and Bake Logs – Shape into a log, chill, and slice for quicker rounds instead of cutouts.
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!
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.
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!
More Recipes You’ll Love From My Blog
If you enjoy this recipe, here are some other cookies and holiday treats I think you’ll love:
- Classic Gingerbread Cookie Dough – The base of all cozy winter baking
- Chocolate Gingerbread Cookie Dough – A softer, fudgier alternative
- Spiced Gingerbread Cookies – Richly aromatic and full of warmth
- Green Gingerbread Cookies – Fun, colorful, and great with kids
- Red Gingerbread Cookies – Festive and bold
- Orange Zest Gingerbread Cookie Dough – Bright citrus notes in a spiced dough
You’ll also find helpful tutorials like How to Perfectly Flood Cookies With Royal Icing, and my step-by-step guide to How to Decorate Gingerbread Man Cookies with Royal Icing.
Chocolate Ginger Sugar Cookies
Video
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
Chocolate Ginger Sugar Dough
- 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, mix on low speed. 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.
Baking Chocolate Ginger Sugar Cookies
- As the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
- Once the dough has chilled, remove one disk from the refrigerator. Lightly flour your work surface and rolling pin. Roll the dough out to about ¼-inch thickness, using an adjustable rolling pin for even thickness throughout. If the dough starts to crack or get too soft, chill it again briefly.
- Using your Christmas cookie cutters (or any other shapes), cut out cookies from the rolled dough. Carefully transfer the cut-out shapes onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Before baking, place the cut-out cookies in the refrigerator and chill them for an additional 10 minutes. This helps the cookies hold their shape while baking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
- Transfer them to a cooling rack to cool completely.
- Repeat the rolling, cutting, and baking process with the remaining dough.
Nutrition
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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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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