Go Back
+ servings

Chewy Gingerbread Cocoa Cookies

Course Dessert
Cuisine American
Keyword chewy chocolate gingerbread cookies, chocolate gingerbread cookies, Christmas cookie recipe, Christmas cookie swap recipe, classic Christmas cookie recipes, soft and chewy gingerbread cookies, Soft gingerbread cookies
Prep Time 5 minutes
Cook Time 14 minutes
Chill time 30 minutes
Servings 30 cookies
Author Jazzmine from Dash of Jazz


  • 3 cups flour
  • 1 cup brown sugar
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon clove
  • 1 teaspoon nutmeg
  • ½ teaspoon sea salt
  • ¾ cup butter softened
  • 1 cup molasses
  • ⅛-1/4 cup milk
  • ½ cup powdered sugar
  • ½ cup granulated sugar


  1. Add flour, brown sugar, cocoa powder, baking soda, cinnamon, ginger, clove, nutmeg, and sea salt to a large bowl and beat on low setting until just combined.

  2. Add butter and beat at medium speed until the mixture resembles a coarse meal (will look like wet sand).

  3. Add molasses and milk and continue mixing until you have a wet dough (do not over mix).

  4. Scoop and scrape dough onto a sheet of wax or parchment paper and wrap into a ball. Place in freezer for 30 to 45 minutes.

  5. Preheat oven to 350 degrees. In a small bowl, mix together powdered and granulated sugars.

  6. Remove cookie dough from freezer and unwrap. Scoop about three inches of dough and roll into a ball. Dip and roll in sugar mixture then place on a non-stick or parchment-lined cookie sheet, leaving about two inches between each ball.

  7. Repeat for as many cookies as you desire to bake at a time. Wrap any unused cookie dough and store in the fridge or freezer.

  8. Bake cookies for 14 minutes then remove and let fully cool before handling.

Recipe Notes

Adapted from If You Give a Blonde a Kitchen