Holiday Chocolate Chocolate Chip Ginger Cookies

Tiffany Bannworth


These cookies can really go for any holiday dependent on the colored sugar you use.

I prefer them in fall and winter cooking (my absolute favorite time to bake), because of the gingerbread flavor.

A little trick, to get your desired colored sugar if you don't want to buy it, mix a few drops of food coloring per half a cup of sugar. Shake well and add more or less drops to get the vibrancy you desire.


★★★★★ 1 vote

2 baker's dozens
15 Min
10 Min



  • 1 1/2 c
  • 1 c
    dark brown sugar
  • 1 stick
  • 1 Tbsp
  • 1/2 c
  • 1 Tbsp
    white wine
  • 1 Tbsp
    baking powder
  • 1 1/2 Tbsp
    cocoa powder
  • 2 Tbsp
  • 1 1/2 tsp
  • 1/4 tsp
  • 1/2 tsp
    freshly grated nutmeg
  • 1 c
    semi-sweet mini chocloate chips

  • 1/4 c
  • 3
    drops of vanilla
  • 1 Tbsp
    colored sugar, used orange for halloween, but also works for christmas colors

  • ·
    pieces of candied ginger (optional)

How to Make Holiday Chocolate Chocolate Chip Ginger Cookies


  1. In a mixing bowl, beat brown sugar, butter, and vanilla for 1 minutes. Then add molasses.
  2. Sift in the rest of the dry ingredients, save chocolate chips. Beat for 3 minutes.
  3. Fold in chips with wooden spoon.
  4. In a small bowl, add rolling ingredients.
  5. Take dough and roll into small, 1in balls. Then roll in rolling ingredients and place on a greased cooking sheet.
  6. Place cooking sheet in freezer for 10 minutes. Then in an oven of 325F for 10 minutes.
  7. If you really want to focus on the ginger flavor, when removing cookies from oven, impress a piece of cubed candied ginger in the center of each cookie.
  8. Allow to rest on cookie sheet for 5 minutes. Then remove to cooling rack. Although, this is about the time my husband steals a cookie. ;)

Printable Recipe Card

About Holiday Chocolate Chocolate Chip Ginger Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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