With their sparkly, crinkly tops and super soft chew, these chocolate ginger sparkle cookies are as delicious to eat as they are beautiful to behold. Dip these spiced cocoa molasses cookies in dark chocolate, and finish each with finely chopped crystallized ginger for extra flavor.
This recipe is part of my annual Christmas cookie countdown called Sally’s Cookie Palooza. Every year since 2013, I work on a handful of new Christmas cookie recipes and publish the 10 best ones for readers to enjoy! You can browse dozens of recipes on the Sally’s Cookie Palooza page. 🙂
This cookie recipe was, quite simply, a JOY to create. It only took a couple of test batches to get it right, and how often does that happen? (The answer is: not nearly often enough.) The flavors of chocolate, ginger, and molasses come together so perfectly—an underrated flavor trio!
Why You’ll Love These Chocolate Ginger Sparkle Cookies
- So soft & chewy—and stay that way for days
- Chocolate & ginger pair beautifully, just like these chocolate gingerbread sandwich cookies, for a slightly sophisticated flavor profile. A unique addition to any platter of Christmas cookies!
- Flavorful warm spices balance the sweet
- An elevated twist on classic ginger molasses cookies
- Dip in melted dark chocolate for a truly luxe cookie
- Roll in sugar + finish with crystallized ginger for double the sparkle!
This is a classic drop cookie dough that comes together with basic ingredients. Pick up a few holiday baking spices like ginger, cinnamon, nutmeg, and cloves—all ingredients you need for a batch of gingerbread oatmeal cookies, too!
Here Are the Ingredients You Need & Why
- Flour: All-purpose flour provides the main structure in this cookie dough.
- Cocoa Powder: We’re adding just enough cocoa powder to the dough to give it a chocolatey flavor, while still letting the other flavors come through. Don’t expect a fudgy chocolate flavor like a batch of chocolate crinkle cookies; it’s mild here.
- Baking Soda: A touch of extra baking soda helps the cookies puff up in the oven, then fall and develop that crinkly texture when they cool. Don’t worry if yours don’t crinkle—you can see in the photos that they all look a little different.
- Spices: This careful blend of ginger, cinnamon, nutmeg, and cloves is exactly what every molasses cookie needs! Fresh grated ginger is too strong for these cookies—in testing, we found that its sharp flavor overpowered the chocolate.
- Salt: To balance the sweetness.
- Butter: Creamed butter forms the base of these soft cookies.
- Dark Brown Sugar: Brown sugar is what helps produce the softest cookie ever. You can use light or dark brown sugar, but I like using dark for the extra molasses flavor it provides.
- Molasses: Make sure you’re using a dark molasses, aka “robust” molasses, but avoid blackstrap, which is too intense.
- Egg: For structure and richness.
- Vanilla Extract: Feel free to use homemade vanilla extract in these cookies.
- Granulated Sugar: To coat the dough balls before baking. Sweetness and sparkle!
- Chocolate: Melt chocolate once the cookies are cool, and dip or drizzle to take the chocolate-ginger flavor to the next level.
Plus, an optional garnish: Finely chop candied ginger for a dazzling (and flavorful!) finishing touch. I love using crystallized ginger in baking for that unexpected sweet-yet-spicy flavor, like in these lemon ginger cookies and this ginger pear galette.
Step-by-Step Photos
Like many cookie doughs prepared with molasses (looking at you, gingerbread cookies) this is a sticky dough mixture and must chill in the refrigerator before you shape it into balls:
It solidifies after a 2-hour nap in the refrigerator, and a cookie scoop makes portioning the dough really easy. Use about 1.5 Tablespoons of dough per cookie, roll into a ball, and then coat generously in granulated sugar just as if you were making a batch of peanut butter blossoms.
Arrange 9–12 cookie dough balls on a lined baking sheet. If you’re shopping for new baking supplies, I use and love these baking sheets.
The cookies will puff up in the oven from all the baking soda, and then fall as they cool. The rising and falling helps create those beautiful crinkles. Some will have more cracks than others.
Don’t Forget the Chocolate Dip!
These neapolitan cookies and pinwheel cookies will tell you… a chocolate dip is the best finishing touch.
The best chocolate for dipping is the “baking chocolate” bars found in the baking aisle of the grocery store. I typically use Bakers or Ghirardelli brands, either semi-sweet or dark. Do not use chocolate chips because they contain stabilizers, which prevent them from melting into the correct consistency.
Make sure the cookies have fully cooled before you dip them into the melted chocolate. I had extra chocolate, so I drizzled the rest on top. Sprinkle the finely chopped crystallized ginger onto the chocolate-dipped cookies while the chocolate is still melty, then let dry.
Once the chocolate has set, the cookies can be stacked, stored, transported, or gifted.
Can I use white chocolate instead? Absolutely! White chocolate is another delicious pairing with ginger, like in these soft white chocolate chip molasses cookies.
3 Success Tips for Perfect Chocolate Ginger Cookies
- Use proper room temperature butter. Cold or melted butter can’t cream properly.
- Chill the dough for at least 2 hours. Unless you want over-spread gingery puddles.
- Melt pure chocolate, not chocolate chips. Save those for chocolate chip cookies!
Chocolate Ginger Cookies
- Prep Time: 2 hours, 30 minutes (includes chilling)
- Cook Time: 12 minutes
- Total Time: 3 hours
- Yield: 24
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Perfectly spiced cocoa ginger molasses cookies come together with basic baking ingredients, and taste even better after a dip in melted chocolate. The cookies will puff up in the oven from the baking soda, and then fall as they cool. Some will have more crinkles and cracks than others.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/4 cup (22g) natural unsweetened cocoa powder
- 1 and 1/4 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar (I recommend dark)
- 1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (67g) granulated sugar, for rolling
For Dipping:
- 4–6 ounces (113–170g) semi-sweet or dark chocolate, finely chopped (see note)
- optional: 2 Tablespoons (30g) finely chopped crystallized ginger
Instructions
- Whisk the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together in a medium bowl until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until creamy and combined, about 2 minutes. Add the molasses, egg, and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. The mixture may look a bit curdled; that’s ok.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is imperative for this sticky cookie dough.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for 10 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough into balls, about 1.5 Tablespoons (30g) of dough each (I use this medium cookie scoop). Roll each in granulated sugar and arrange 3 inches apart on the baking sheets.
- Bake cookies for 12 minutes or until edges appear set.
- Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Dip in chocolate: When the cookies are cooled, melt the chopped chocolate, either in a double boiler or use the microwave. Microwave in 20-second increments, stirring after each until completely melted. Dip half of each cooled cookie into the chocolate, and use any leftover chocolate to drizzle on top, if desired. Sprinkle chopped crystallized ginger on chocolate.
- Allow chocolate to completely set at room temperature or in the refrigerator.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Baked cookies, cooled but undipped, freeze well for up to 3 months. (For best taste and texture, chocolate dip should be fresh!) Follow recipe through step 7 before freezing. Thaw overnight in the refrigerator and bring to room temperature before continuing with step 8. Unbaked cookie dough balls (before rolling in sugar) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, preheat the oven, then roll in granulated sugar. Bake as directed. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Electric Mixer (Stand Mixer or Handheld) | Medium Cookie Scoop | Baking Sheets | Silicone Baking Mats
- Molasses: I use and recommend unsulphured or dark molasses. (I like Grandma’s brand. The kind I use is labeled “original” molasses.) Blackstrap molasses is extremely bitter and not ideal in this recipe.
- Chocolate: The best chocolate for dipping is the “baking chocolate” bars found in the baking aisle of the grocery store. I typically use Bakers or Ghirardelli brands, either semi-sweet or dark. Do not use chocolate chips because they contain stabilizers, which prevent them from melting into the correct consistency. 4 ounces is enough for a light dip and 6 ounces is plenty for a dip and a little drizzle on top, too. You can use white chocolate if desired instead.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: chocolate ginger cookies
I use Sally’s recipes a lot and most are successful, but have never commented before. These are absolutely delicious! I skipped the chocolate dip and crystallized ginger. Marvelous flavor and perfect for fall/winter baking.
★★★★★
Hi Garland, thank you so much for making and trusting our recipes! We’re thrilled you enjoyed these chocolate ginger sparkle cookies.
Hey, I really enjoy your recipes :). These cookies came out brilliant, super soft and perfectly spiced! However, now that I’ve dipped them in chocolate, I have a dilemma: I don’t have a rack to put them on. Where do I put them?! Thanks xxx Jackie
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Hi Jackie, you could place them on a piece of parchment paper while the chocolate solidifies. Hope you enjoy the cookies!
Made these for Christmas but also froze some dough balls. I like being able to just bake a half dozen at a time as it’s just me and my husband (actually just me as he’s not keen on gingerbread). I live in the UK and only had treacle but they were delicious. Not bitter at all. I love them warm from the oven and at room temperature, with and without chocolate, dunked in coffee and with whipped cream. Delicious and won’t be waiting for next Christmas to make them again. Another winner from Sally!
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I made these cookies and they look terrific but they are hard as rocks. How can I make them in a softer version or what did I do wrong?
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Hi Susan, make sure you are spooning and leveling (or using a kitchen scale) to measure your flour to prevent over measuring. Too much flour in the dough can cause the cookies to become dry and hard. Be sure not to over bake, either. You can reduce the bake time by a minute or two next time for a softer cookie. Thank you for giving these cookies a try!
One of my new favorites and will definitely make a repeat appearance next Christmas.
I am new to the Cookie Palooza………..where have I been the past 12? years? I picked this recipe because it looked easy (which it was), and had more going for it: ie……the chocolate dip and ginger ‘glitter’.
OMG, a winner in all aspects…….an absolutely gorgeous cookie ……fun to make, funner to eat, and I did!!
★★★★★
these came out fantastic! wonderful gingerbread smell and flavour and really addictive!
★★★★★
I think these are Sally’s best cookies of all time. I put the Doug lh in the fridge for a few days to really
Let the flavors develop which of course will would change my experience. But the cookies are so extremely strong in flavor and yet nostalgic and simple that anyone could make these.
We didn’t skip the dark chocolate coating and white drizzle
Or spicy candied crystallized ginger. Hits all the tastes in the right way and was worth all. Of the extra time. Thanks sally!
★★★★★
Great taste! They were a hit. I tried a few variations on my test batch. When I pressed the balls down a bit they came out flat. Leave them in the ball shape and have the dough pretty cold going into the oven. I also tried with and without rolled sugar. With is much better, gives it a sparkle and a slight crisp to the outside. I tried some with mini chocolate chips and that was it for me! Not obvious difference to look at but gives a pop of fudge.
★★★★★
I have been looking for a ginger, dark chocolate cookie recipe. I was so excited to make these.
Taste was delicious but mine spread way too much. I like them a little thicker. Should I add another egg or what do you recommend? Great recipe!
Hi Monika, thank you so much for giving these cookies a try! Did you start with proper room temperature butter (it’s cooler than we usually think)? Here’s our best tips for preventing cookies spreading for your next batch.
Hello and thank you for this recipe. I’m wondering if anyone has had any luck using a 1:1 gluten free flour blend instead of regular flour, and if so, were there any other adjustments? Thank you!
Hi Sara! I’m sure you could try it. I have not tested it.
These cookies are DELICIOUS! Perfect amount of sweet and heat.
About to make second batch for a dinner I’m giving, and will make a third to bring to an upcoming house party.
One question: What is the best way to store any cookies that are not eaten on the first day, without changing texture?
Thank you again. All your recipes are amazing.
So glad to read how much you love these cookies! The best way to store them is covered tightly at room temperature.
Just made a double batch for a cookie exchange. They are pretty but very rich and if I make them again, I’ll do them half size
★★★★★
What you recommend as a substitute for molasses? It is very hard to find in France. Thank you!
Hi Fatmata, unfortunately, there isn’t a substitute for molasses that will still give the cookies that signature gingerbread flavor.
An expat friend suggested using either mélasse from a natural foods store OR treacle, both mixed with a mild honey at a 50:50 ratio because both have a stronger flavor than US molasses.
Not only are these the best cookies I have ever MADE, they are ALL TIME best cookies I have ever PUT IN MY MOUTH – hands down. I made these exactly as recipe described, adorned with the dipped chocolate and some organic candied ginger I found at my local store. These cookies are utter perfection.
They are just slightly sweet. The ginger/clove/nutmeg in the cookie dough is perfectly balanced to taste each individual spice. The cookie alone (without the chocolate dip and the ginger) was seriously delicious, and my husband begged me to leave the cookies as is. I had already chopped the chocolate, so I ushered him out of the kitchen. I’m glad that I did, because the final product is amazing. I’ll be making these again and again. Thank you Sally!
★★★★★
These are great with and without the dip of chocolate. Added 1 Tbs powdered milk per recipe. I doubled it for a Christmas party. They are quick, easy, bake up nice. Gonna keep using this recipe. Perfect amount of spices and nice looking on a cookie tray…
★★★★★
Be warned the ginger is very strong in this recipe and the candied ginger, though beautiful as garnish, may just be a little too much.
★★★★★
Oh my Sally you’ve outdone yourself! Perfection. Texture,flavor, presentation. Wow! I kept second guessing all the extras (rolling in sugar, chocolate dip, candied ginger) but I completed the whole recipe and I truly think all components are needed for an elevated experience. My new favorite!
★★★★★
These cookies were absolutely amazing! I followed the recipe exactly as written and they turned out perfect. Thank you!
★★★★★
Absolutely loved making and eating these! They were a hit at the cookie swap I took them too!!
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Loved this recipe, you can taste all the spices in the cookie, and the cocoa flavor is subtle. I did not have crystallized ginger and saw it is pretty expensive at the store so I just used some sprinkles instead for decoration. Will be making again!
★★★★★
Loved this recipe, you can taste all the spices in the cookie, and the cocoa flavor is subtle. I did not have crystallized ginger and saw it is pretty expensive at the store so I just used some sprinkles instead for decoration. Will be making again!
★★★★★
Perfection as always! I usually make regular ginger molasses cookies for Christmas, but I couldn’t pass these up. Perfectly chewy, yet soft (never cakey!), these are delicious. I was wondering if I’d be able to taste more ginger or chocolate, but I’m surprised how balanced it is. The chocolate dip isn’t required, but it sure is tasty. The perfect addition to our cookie box this year!
★★★★★
Hello! My cookies didn’t flatten out in the oven, they stayed puffed up. How do I make them flatter like yours pictured? Thanks!
Hi Resh! When cookies aren’t spreading, it usually means that there’s too much dry ingredient (flour) soaking up all the liquid. How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
I just made up the dough and I had bought the Grandmas robust molasses based on the top comment….but then I saw in the bottom one it says original….do you think there will be a big difference where I should start again to get the best flavor to come through?
Hi Jen, we use the robust molasses in these cookies, so no need to start over! But either will work — the flavor will just be a little more prominent with the robust molasses.
Can these be baked and then frozen? I like to bake a bunch of different cookies, then freeze them and pull them out as needed to set out or entertain.
Hi Angela, baked (but undipped) cookies freeze well for up to three months. See recipe notes for more freezing details!
The perfect spicy cookie! I loved it!
★★★★★
The flavor is great but mine did not flatten out while cooking, I double checked every step but the turned out dome shape!
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Hi Clary! How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
These cookies as so good!!. I made a half batch to try and I have decided they will be park of my tray this year. Quick question. Do you think I could add chocolate chips.to yhe dough instead of dipping them? I found them a sweet with the dipping and it takes a bit more time. What’s the amount of chips you would try and would that change the bake time?
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Hi Alexis! You could add about 3/4 – 1 cup chocolate chips. We would recommend mini chocolate chips, but regular would work too!
Hi Sally, love your recipes, this is the first that did not work out. I measured the flour spoon. Went item by item in the recipe to make sure I used the right ingredients and amounts…. Just can figure it out!
These cookies are so delicious! I’ll have to make more as I barely got these out of the house for a gift to a friend after we tasted them. Even though I had the chocolate for dipping, we decided the cookies were perfect without the extra adornment. These are a new family favorite!
★★★★★
These were great in every way – taste, texture, and looks! Glad to see you started off this year’s Cookie Palooza with a bang! Thank you, Sally!
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