Bready or Not: Chocolate Gingerbread Cookies

Posted by on Dec 14, 2022 in Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not: Chocolate Gingerbread Cookies

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.

Bready or Not: Chocolate Gingerbread Cookies

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]

Bready or Not: Chocolate Gingerbread Cookies

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

Pearl Sugar Ginger Cookies

Jam and Cream Brioche Tart

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.
Course: Dessert, Snack
Keyword: chocolate, cookies, gingerbread, swedish pearl sugar
Author: Beth Cato


  • baking sheet
  • parchment paper
  • teaspoon scoop


  • 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


  • 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.