Holiday Special: Chocolate Gingerbread Cookies Recipe - Tassyam Organics

Holiday Special: Chocolate Gingerbread Cookies Recipe

This chocolate gingerbread cookies recipe is a new take on the traditional gingerbread cookies. They have a rich chocolaty flavor and aren’t too sweet, making them perfect to decorate with colourful icing. These cookies are soft and chewy and pair well with a warm glass of milk but if you want the cookies to be harder, just bake them a little longer.

SERVINGS: 1 dozen



  • 3⁄4 cup butter
  • 11⁄4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1⁄4 cup dark molasses
  • 2 1⁄4 cups all-purpose flour
  • 1⁄4 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground cloves
  • 1⁄2 teaspoon ground ginger
  • 1⁄4 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1⁄2 teaspoon salt
  • Cookie Cutters, icing and decorations of your wish


  1. In a stand mixer, cream together butter and sugar until light and fluffy.
  2. Beat in egg, milk and molasses.
  3. To make the dry-mix, combine flour, cocoa, baking soda, spices and salt.
  4. Slowly add to creamed mixture and mix well. Cover and chill for an hour.
  5. Preheat oven to 375° F. On a lightly floured surface, roll dough of even thickness.
  6. Cut with a cookie cutter and place about 2 inches apart on ungreased baking sheets.
  7. Bake for 8-10 minutes.
  8. Remove the baked cookies to a cooling rack to cool. Ice and decorate them as desired.
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