Chocolate Gingersnaps

During the four weeks of giveaways, I posed the question, “What is your favorite Christmas cookie?” Classic sugar cookies were definitely the number one answer, but coming right behind behind were gingersnaps and snickerdoodles… two of my favorites! But these Chocolate Gingersnaps have to be my ultimate favorite.

I’m not a huge sweets person, which is why I like these chocolate gingersnaps. The semi-sweet chocolate and spicy ginger, nutmeg, and cloves help counteract that sugary sweetness. These cookies have a real BITE!

They’re not the most inexpensive cookie (you can’t beat a regular sugar cookie there), but since they’re my favorite I decided to share them. My mom first introduced me to these Chocolate Gingersnaps and I fell in love. I’m not sure where she got the recipe, but it’s important to note that it’s not my recipe. I don’t know where they originated, but I’m just passing them along because they’re too good to keep to myself!

Chocolate Gingersnaps

Three stacks of chocolate gingersnaps

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4.86 from 7 votes

Chocolate Gingersnaps

Chocolate gingersnaps are a sweet and slightly spicy cookie with big chunks of melty chocolate inside. Perfect for those who like sweet and savory together.
Total Cost: $4.33 recipe / $0.18 serving
Author: Beth - Budget Bytes
Prep Time: 1 hr 20 mins
Cook Time: 25 mins
Total Time: 1 hr 45 mins
Servings: 24 cookies


  • 1 1/2 cups all-purpose flour ($0.33)
  • 1 1/4 tsp ground, dried ginger ($0.15)
  • 1/4 tsp ground cloves ($0.05)
  • 1/4 tsp ground nutmeg ($0.05)
  • 1 Tbsp unsweetened cocoa powder ($0.04)
  • 1 tsp baking soda ($0.05)
  • 8 Tbsp butter ($0.80)
  • 1 Tbsp grated fresh ginger ($0.24)
  • 1/2 cup brown sugar ($0.16)
  • 1/2 cup dark molasses ($1.10)
  • 1/4 cup white sugar ($0.04)
  • 4 oz. semi-sweet baking chocolate ($1.32)


  • In a medium bowl, whisk together the dry ingredients: flour, ground ginger, cloves, nutmeg, cocoa powder, and baking soda.
  • Peel the fresh ginger and grate it into a separate, medium-sized bowl (grate using a small holed cheese grater). Add the butter (room temperature) and beat with an electric mixer until it’s light and fluffy.
  • Add the brown sugar to the butter mixture and beat again until fluffy. Add the molasses and beat until fluffy. Add half of the flour mixture and beat until well incorporated. Add the second half of the flour mixture and beat until fully incorporated. If the dough is too dry and won’t come completely together, add one tablespoon of water.
  • Roughly chop the semi-sweet chocolate into small pieces. Stir it into the dough. Transfer the dough to a sheet of plastic wrap. Wrap it tightly and refrigerate for about one hour or until firm.
  • Preheat the oven to 325 degrees. Place the white sugar in a small bowl. Take the dough out of the refrigerator and divide it into 24 pieces. Working quickly, roll each piece of dough into a ball and coat it in white sugar. Place the sugar coated dough balls on a baking sheet covered with parchment (12 per baking sheet). Bake in the oven for 10-12 minutes or until the surface looks cracked.
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Serving: 1 CookieCalories: 132.08 kcalCarbohydrates: 21.08 gProtein: 1.11 gFat: 5.38 gSodium: 87.69 mgFiber: 0.6 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

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chocolate gingersnaps broken in half with stacks of full cookies in the background

Step By Step Photos

dry ingredients in mixing bowl
Start by whisking together (or sifting together) the dry ingredients: flour, ground ginger, cloves, nutmeg, cocoa powder, and baking soda.

butter in mixing bowl and grating ginger into bowl
Place the room temperature butter in a separate bowl. Peel and grate the ginger into the bowl with the butter. The more ginger you use, the spicier the cookies will be.

butter and ginger mixed together in mixing bowl with hand mixer
Beat the butter and ginger together until it is light in color and slightly fluffy looking.

brown sugar added to mixture and mixed until smooth
Add the brown sugar and beat again.

molasses added to mixing bowl and beat again
Add the molasses and beat again (I only beat the mixture for about a minute after adding each ingredient).

flour mixture added to ingredients in mixing bowl and mixed
Add half of the flour mixture and beat until it is well incorporated. Add the second half and beat again. Remember to begin your mixer on a low speed when adding flour or else it will end up all over your kitchen! The dough should still be fairly sticky at this point. If it’s too dry to come together (and look like this), try beating in one tablespoon of water.

chocolate chunks with package of chocolate in the background
Now it’s time to add the chocolate chunks. Mine came wrapped in one ounce squares. You can use your favorite semi-sweet chocolate.

chocolate chopped into small bits
Chop the chocolate into small chunks.

chocolate chunks stirred into dough and dough formed into ball to refrigerate
Stir the chocolate chunks into the dough. Wrap the dough up in plastic wrap and refrigerate for about an hour. The dough is too sticky to shape into balls when it is room temperature, so it needs to firm up in the refrigerator.

firmed dough divided and shaped into balls
Once the dough has firmed up in the refrigerator, unwrap it and cut it into 24 pieces. It didn’t seem like I’d get 24 pieces out of that small ball of dough, but I did. I first divided it into quarters and then cut each quarter into 6 small balls. As the dough warms up it will get sticky, so work fast. Roll each ball in the white sugar.

balls of dough rolled in sugar and placed on baking sheet ready to bake
Cover two baking sheets with parchment paper and place 12 dough balls per baking sheet. Bake one sheet at a time in a preheated 325 degree oven for 10-12 minutes.

finished chocolate gingersnaps
You’ll know the Chocolate Gingersnaps are done when the tops begin to crack open.

close up of chocolate gingersnap cookie
They’re so good with their spicy bite and chunks of semi-sweet chocolate!

Chocolate Gingersnaps -