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image of a top down mise en place shot showing the fresh ingredients for chocolate sugar cookies and chocolate ginger cookies arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Chocolate Sugar Cookies & Chocolate Ginger Cookies

A versatile chocolate cookie dough that can be made as classic soft chocolate sugar cookies or transformed into spiced chocolate ginger molasses cookies. Perfect for cutouts, drop cookies, and holiday baking with options for vegan and gluten-free diets.
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Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Butter & Sugars
  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar packed
Wet Ingredients
  • 1 large egg room temperature
  • 1 tsp vanilla extract pure
  • 1 tbsp molasses plus 1 extra tbsp for ginger version
Dry Ingredients
  • 1 3/4 cups all-purpose flour spoon and level
  • 3/4 cup dutch process cocoa powder sifted
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Spices (For Ginger Version Only)
  • 2 tsp ground ginger omit for plain chocolate version
  • 1 tsp ground cinnamon omit for plain chocolate version
  • 1/4 tsp ground cloves omit for plain chocolate version
Coating & Optional Add-ins
  • 1/2 cup granulated sugar for rolling dough balls
  • 1/2 cup semi-sweet chocolate chips optional, for double chocolate version
  • 1/2 cup candied ginger finely chopped, optional for Dark & Stormy variation

Equipment

  • Stand Mixer
  • Baking sheets
  • Parchment paper
  • wire cooling rack
  • - Mixing bowls
  • Cookie Scoop

Method
 

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In the bowl of a stand mixer with paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3–4 minutes until pale and fluffy.
  3. Reduce speed and mix in egg, vanilla extract, and molasses until fully combined. Scrape down sides of bowl.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and spices (if making ginger version). Sift if needed to avoid lumps.
  5. Gradually add dry ingredients to wet mixture on low speed. Mix just until combined and no flour streaks remain. Do not overmix.
  6. Scoop dough into 1.5-tablespoon balls. Roll each ball in granulated sugar until fully coated.
  7. Place dough balls on prepared baking sheets, spacing 2 inches apart. Bake for 9–11 minutes until edges are set but centers still soft.
  8. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Nutrition

Calories: 140kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3.5gCholesterol: 20mgSodium: 85mgPotassium: 55mgFiber: 1gSugar: 14gVitamin A: 120IUCalcium: 15mgIron: 1.2mg

Notes

Variations: For cutout cookies, chill dough 2+ hours before rolling. For vegan cookies, substitute butter with plant-based block and use flax egg. For gluten-free, use 1:1 GF flour blend. Storage: Keep in airtight container at room temperature for up to 5 days, or freeze dough balls for up to 3 months.
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