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Chocolate Ginger Sparkle Cookies

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Chewy, chocolatey cookies with a festive ginger kick and a sparkling sugar coating. These easy holiday treats come together in under 30 minutes and are perfect for gatherings, cookie exchanges, or midnight snacks.

Ingredients

Scale
  • 2 cups all-purpose flour (unbleached)
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons ground ginger
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup brown sugar, packed
  • 1/4 cup molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup bittersweet chocolate chips
  • 1/3 cup coarse sparkling sugar (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, ground ginger, grated fresh ginger, cinnamon, cloves, baking soda, and salt.
  3. In a large bowl, beat unsalted butter and brown sugar until light and fluffy, about 2 minutes.
  4. Beat in molasses, egg, and vanilla extract until well combined. Scrape down the sides of the bowl.
  5. Add the dry mixture to the wet mixture in batches, mixing on low speed or with a spatula until just incorporated. Dough will be thick and sticky.
  6. Stir in chocolate chips until evenly distributed.
  7. Scoop tablespoon-sized balls of dough (about 25g each). Roll each ball in coarse sparkling sugar, coating all sides generously.
  8. Place cookies about 2 inches apart on the prepared baking sheet.
  9. Bake for 10-12 minutes, until edges are set but centers are still soft. Cookies will puff up, then fall slightly and crackle on top.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For gluten-free cookies, substitute all-purpose flour with a 1:1 gluten-free blend. For vegan cookies, use coconut oil or vegan margarine, a flax egg, and dairy-free chocolate chips. Chill dough for 15-20 minutes if your kitchen is warm to prevent spreading. Roll cookies generously in sugar for best sparkle and crunch. Cookies can be stored in an airtight container for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: chocolate ginger cookies, holiday cookies, sparkle cookies, Christmas cookies, easy cookie recipe, festive baking, gingerbread, molasses cookies, chewy cookies, chocolate chip cookies

Find it online: https://bitefuljoy.com/chocolate-ginger-sparkle-cookies-easy-holiday-treats-youll-love/