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This Chocolate Gingerbread Cookie Dough has become a holiday favorite in our house. It takes everything I love about traditional gingerbread—the deep spices, the cozy smell while it bakes, the nostalgia—and adds a touch of cocoa that brings just the right amount of richness. If you’re looking for a dough that not only tastes amazing but also holds its shape beautifully for cutout cookies, this is the one.
I usually make this dough in early December and keep a few disks of it in the freezer for last-minute cookie decorating or edible gifting. It rolls out like a dream, and because it firms up so well in the fridge, it’s easy to cut and transfer without losing those sharp cookie cutter edges. This dough is a must if you want crisp outlines for stars, mittens, or snowflakes.
If you love this one, you’ll probably also enjoy my Spiced Gingerbread Cookie Dough or the classic Amber Gingerbread Cookie Dough—both are freezer-friendly and hold up well for decorating. And for icing ideas, don’t miss my post on How to Perfectly Flood Cookies with Royal Icing.
Why You’ll Love This Recipe
This dough is sturdy yet tender, rich in holiday flavor, and wonderfully chocolatey without overwhelming the gingerbread spice. It has just the right amount of sweetness, and the cocoa powder gives the cookies a gorgeous deep brown color that looks especially elegant under royal icing or powdered sugar.
The dough is also perfect for make-ahead bakers. You can prepare it a week in advance and chill it, or freeze it for up to 3 months. And when it comes time to bake? It’s smooth, soft, and incredibly easy to roll out evenly.
Watch how I make this recipe
Tools That Make It Easier
Here are the tools I always use when making this dough:
- Glass Mixing Bowl – I like using glass so I can keep an eye on texture while mixing.
- Kitchen Mixer – A stand mixer with a paddle attachment gives the best creaming results.
- Silicone Spatulas – Ideal for scraping and folding the dough without sticking.
- Food Wrap – I double wrap the disks before chilling or freezing.
- Baking Sheet + Parchment Paper – Prevents sticking and ensures even browning.
- Rolling Pin with Thickness Guides – Helps roll out consistent cookie thickness.
- Cookie Cutters – Stars and snowflakes are my go-to shapes for this dough.
You can find more of my go-to baking equipment in Tools And Equipment For Perfect Cut Out Cookies.
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 ground cloves
- ½ teaspoon ground nutmeg
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup molasses
- ¾ cup unsalted butter (room temperature)
- ½ cup packed brown sugar
Before You Start: My Quick Tip
- Room temperature butter makes all the difference in the creaming step. Don’t rush it.
- After chilling, let the dough rest on the counter for 10–15 minutes before rolling. It makes handling easier.
- If you’re working with kids, divide the dough into smaller pieces and give everyone their own to roll and cut.
- I always bake one test cookie first to get the timing right. In my oven, these bake perfectly in 10 minutes.
And if you’re planning to decorate with royal icing, make sure the cookies cool completely before you start.
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Let’s Make It Together
- Whisk dry ingredients in a bowl.
- In another bowl, whisk egg, molasses, and vanilla.
- Cream butter and brown sugar until fluffy.
- Add wet ingredients to the butter mixture and mix well.
- Gradually add dry ingredients in 3 parts, mixing on low.
- Form dough, divide into 2 disks, wrap and chill for 1 hour.
- Roll, cut, and bake at 350°F (175°C) for 9–11 minutes. Let cool before decorating.
Recipe variations
- Extra Chocolatey: Add mini chocolate chips to the dough before chilling for more texture and cocoa punch.
- Citrus Twist: Add 1 teaspoon of orange zest to the dough to brighten up the flavor.
- Espresso Boost: Stir 1 teaspoon of instant espresso powder into the dry ingredients to deepen the chocolate notes.
- Peppermint: Swap out the vanilla extract for peppermint extract for a mint-chocolate version.
- Spicy Kick: Add a pinch of cayenne pepper or black pepper to highlight the warming spices.
- Gluten-Free: Use a 1-to-1 gluten-free flour substitute. Chill well before rolling.
Make-Ahead & Storage Tips
This dough is ideal for prepping ahead. Once wrapped, it keeps in the fridge for up to a week and in the freezer for three months. Label each wrapped disk with the date and recipe name so it’s easy to grab what you need when baking day comes around.
I like to freeze both raw dough disks and fully baked cookies, especially when prepping for holiday cookie boxes. And just like my Amber Gingerbread Cookie Dough, this recipe is tough enough to hold its shape yet tender enough to melt in your mouth.
How to Use This Dough
Here are some of my favorite ways to use it:
- Holiday Cutouts: Use any seasonal cookie cutters and decorate with royal icing.
- Cookie Sandwiches: Pair two cookies with chocolate ganache or marshmallow filling.
- Gift Box Cookies: These hold up well in cellophane bags or cookie boxes.
Related Recipes
Looking for more gingerbread cookie ideas? Check out:
- Amber Gingerbread Cookie Dough
- Pale Gingerbread Cookies Dough
- Spiced Gingerbread Cookie Dough
- Chocolate Ginger Sugar Cookies
Chocolate Gingerbread Cookie Dough
Equipment
Ingredients
- 3 cups All-Purpose Flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ¾ teaspoon Ground Cloves
- ½ teaspoon Ground Nutmeg
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ½ cup Molasses
- ¾ cup Unsalted Butter at room temperature
- ½ cup Brown Sugar packed
Instructions
- Measure and prepare all of your ingredients before starting to ensure a smooth process.
- In a large mixing bowl, combine the flour, cocoa powder, cinnamon, ginger, baking soda, cloves, nutmeg, and salt. Whisk the dry ingredients until fully combined and set aside.
- In a separate bowl, whisk together the egg, molasses, and vanilla extract until smooth and well blended.
- In the bowl of your kitchen mixer, add the room-temperature unsalted butter and packed brown sugar. Using the paddle attachment, cream them together on medium speed for about 2-3 minutes, until the mixture is light and fluffy.
- Scrape the butter mixture from the sides of the bowl using a silicone spatula, then add the egg and molasses mixture. Mix on medium speed until fully combined.
- Gradually add the dry ingredients to the wet mixture, 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.
- Divide the dough into two equal portions, flatten them into disks, and wrap in plastic wrap. Place the dough in the refrigerator to chill for at least 1 hour, which helps firm it up, making it easier to roll and cut. At this phase, you can also freeze the dough for up to 3 months – just thaw it in the fridge overnight before using.
Nutrition
From My Kitchen to Yours
Gingerbread Recipes
- Moist Gingerbread Bundt Cake with Warm Caramel Hidden Inside
- Gingerbread Man Chocolates for Garnishing Cookies, Cupcakes, and Cakes
- Festive Holiday Cupcakes with Classic Gingerbread Flavor
- How to Make Amber Gingerbread Cookie Dough (No Molasses Needed)
- Gingerbread House Decorating Party
- Gingerbread Cookies with Royal Icing for Christmas Baking and Decorating
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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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