Chocolate Drizzled Ginger Cookies
These Chocolate Drizzled Ginger Cookies are the perfect blend of warm holiday spice and just the right touch of indulgence. Soft, chewy, and finished with a silky ribbon of chocolate, they’re festive enough for gifting but simple enough for everyday baking.
There’s something about this time of year that makes the kitchen feel a little more magical — the warm spices, the cozy scents, the way a simple batch of cookies can instantly make the house feel festive. And if you’re looking for a holiday cookie recipe that embodies all of that holiday comfort and feels just a little extra special, these Chocolate Drizzled Ginger Cookies are exactly what you need.
They start with a classic, soft, chewy ginger cookie - the kind that’s perfectly spiced with ginger, cinnamon, and cloves and rolls beautifully in sugar before baking. But the real charm comes from the glossy drizzle of melted chocolate over the top which really takes them to the next level. It’s a small step that adds such an elegant touch, making these cookies just as perfect for gifting as they are for devouring straight off the cooling rack.
Whether you’re filling your holiday cookie boxes, baking for a party, or simply craving something warm and spiced with a hint of indulgence, these cookies check every box. Cozy, pretty, and unbelievably delicious - what more could you want?
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Ingredients
Butter - adds rich flavor and creates a tender, chewy texture in the cookies.
Brown Sugar - provides sweetness and moisture while deepening the cookie’s warm, caramel-like flavor. I use light brown sugar but you can also use dark brown sugar, if that is what you have on hand.
Granulated Sugar - helps the cookies spread and adds a crisp, sugary exterior when rolled before baking.
Eggs - bind the ingredients together and give the cookies structure and softness.
Molasses - infuses the cookies with classic gingerbread richness and deep, cozy warmth.
Cinnamon - adds a sweet, aromatic spice that enhances the cookie’s overall warmth.
Ginger - brings the signature zesty spice that defines ginger cookies.
Cloves - offers a bold, earthy note that rounds out the cookie’s spice profile.
All-Purpose Flour - provides the structure that holds the cookies together while keeping them soft and chewy. I always use unbleached all-purpose flour when I bake.
Chocolate - adds a silky, decadent drizzle that complements the spices with just the right touch of sweetness.
Variations
Add Chocolate Chips - instead of (or in addition to!) drizzling with melted chocolate, you could fold in 2 cups of semi-sweet chocolate chips or dark chocolate chunks.
Add Vanilla - my recipe doesn't have vanilla extract, but you can definitely add 2 teaspoons of pure vanilla extract, if you'd like.
Add Fresh Ginger - if you really want a bang of ginger flavor, add 2 teaspoons of fresh ginger to the cookie dough.
Step by Step Instructions
Photo 1. In a large mixing bowl or a bowl of a stand mixer, add the brown sugar granulated sugar, and butter. Beat until well combined.
Photo 2. Add the eggs and beat until well combined.
Photo 3. Add the molasses and mix until combined.
Photo 4. Add the spices, baking soda, and salt, and mix well to combine.
Photo 5. Finally, add the flour, mixing well to combine.
Photo 6. Using a cookie scoop, roll the cookie dough into balls and roll in sugar.
Photo 7. Place on a parchment lined baking sheet and bake at 350 degrees F for 9-10 minutes. The edges should be slightly golden. Cool on the baking sheet for 5 minutes and then transfer to cooling rack to cool completely.
Photo 8. Melt chocolate accordingly package directions and then drizzle over cooled cookies. Let the chocolate set up and then serve. Enjoy!
Expert Tips
Roll in coarse sugar for extra sparkle and crunch - turbinado or sparkling sugar gives the cookies a beautifully crackled, glistening finish.
Storage - store cookies in layers with parchment paper between the layers in airtight container for up to 1 weeks. You can also freeze them for up to 3 months.
Use room-temperature ingredients - soft butter and room-temperature eggs ensure the dough mixes smoothly and evenly.
Don’t overbake — they firm up as they cool - take the cookies out when the edges are set but the centers still look slightly soft; this gives you that perfect chewy bite.
Drizzle once the cookies are completely cooled - if the cookies are warm, the chocolate may melt into the surface instead of sitting in clean ribbons.
Holiday Cookie Prep - to get ahead of the game, you can make the dough, roll it into balls, freeze them, and then bake straight from the freezer - just add a minute or two to the bake time. I like to freeze the dough balls on baking sheets first and then after a couple of hours, pop them into Ziplock bags.
Recipe FAQs
Absolutely! The dough can be made and refrigerated for up to 2 days, or frozen for up to 3 months. Baked cookies keep in an airtight container for about a week.
You can substitute a 1:1 gluten-free flour blend, but texture may be slightly different — the cookies may be a bit softer or crumblier.
Other Holiday Cookie Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Chocolate Drizzled Ginger Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 1 ½ cups brown sugar
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup molasses
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon cloves
- 4 cups unbleached all-purpose flour
- additional sugar, for rolling
- 1 ½ cups semisweet chocolate chips or chocolate almond bark melted
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl with an electric mixer, beat together the butter, brown sugar, and granulated sugar until creamy.
- Add the eggs and molasses and beat until combined.
- Add the baking soda, salt, cinnamon, ginger, and cloves and beat to combine.
- Add the flour and mix until well combined.
- Using a cookie scoop, form dough into 1" balls, and roll them in sugar.
- Place them on baking sheet lined with parchment paper, spacing them 3" apart.
- Bake in preheated oven for 9-10 minutes. Don't over bake - they will be hard if you do! They should look slightly cracked and edges should be set.
- Let the cookies cool for 5 minutes on baking sheet, then cool completely on cooling rack.
- In a microwave safe bowl, melt the chocolate in 30 second increments, stirring between each interval, until melted.
- Drizzle the chocolate over the cooled cookies.
- Let the chocolate cool and set up.
- Serve and enjoy!
