Chocolate Drizzled Ginger Cookies
These Chocolate Drizzled Ginger Cookies are soft, chewy, and warmly spiced, then finished with a silky drizzle of melted chocolate for an irresistible holiday treat. Perfect for gifting, cookie exchanges, or cozy winter baking, they come together easily and offer the perfect balance of festive flavor and indulgence.
Servings: 36 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!
Notes
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.