Grandma's Chocolate Gingerbread Cookies


  • 1 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/4 cup cocoa powder
  • 1 (1 stick) butter
  • 2 tsps. fresh ginger, grated
  • 1/2 cup Grandmas Original or Robust Molasses
  • 4 tbls. sugar
  • 6 ozs. chocolate chips
  • 1/2 cup (optional) chopped nuts
  • 1/4 cup peppermint candy canes, crushed


Sift flour, cinnamon, nutmeg, baking soda and cocoa together. Set aside. Cream butter and ginger until light. Stir in molasses and 2 Tbsp. sugar. Gradually add flour mixture into butter mixture. Stir in chocolate chips and nuts. Wrap dough in plastic and refrigerate at least 1 hour. Heat oven

to 325°F. Roll 1 Tbsp. dough into ball with your palms and flatten into disks. Dip in crushed candy canes and remaining 2 Tbsp. sugar. Place 2 inches apart on baking sheet. Bake 15 minutes. Cool.

Yield: 2 dozen
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