These Chocolate Gingerbread Cookies are a fantastic holiday treat. They truly do taste like gingerbread and chocolate together, a great combo if ever there was one.
These are made even better by the crunchy outer coating of Swedish pearl sugar, too. If you haven’t baked with it before, you’re in for a treat, This stuff is great on cookies and also pastries. You can find it on Amazon. [affiliate link]
The end result is a cookie that is firm to hold, but soft and chewy to bite into, with the sugar crunching pleasantly between the teeth.
Need other recipes with Swedish pearl sugar? I can help!
Swedish Cinnamon Rolls in the Bread Machine
Bready or Not: Chocolate Gingerbread Cookies
These soft, chewy cookies are imbued with strong flavors of gingerbread and chocolate, a perfect combination! The Swedish pearl sugar on top adds a complementary crunch. Makes 40 cookies with a teaspoon scoop. Modified from King Arthur Flour.
Equipment
- baking sheet
- parchment paper
- teaspoon scoop
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 Tablespoon baking cocoa or Dutch-process cocoa, sifted
- 1/2 cup unsalted butter (1 cube) room temperature
- 1/2 cup brown sugar packed
- 1/2 cup molasses
- 1 cup semisweet chocolate chips
- 7 Tablespoons Swedish pearl sugar
Instructions
- Preheat oven at 325-degrees. Line baking sheet with parchment paper.
- Stir together flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt, and cocoa. Set aside.
- In a mixing bowl, beat the butter and brown sugar until they are light and creamy. Add molasses. Gradually mix in the dry ingredients. Fold in the chocolate chips.
- Measure the pearl sugar into a bowl. Use a scoop or spoon to create balls of dough. Roll them in the pearl sugar and then set spaced out on pan.
- Bake for 7 to 10 minutes. Let sit on pan for 10 minutes, then transfer to a cooling rack.
- Store in a sealed container at room temperature.
