Go Back
cookie stamp

Cocoa Ginger Cookies (Great for Stamping)

A delicious chocolate gingerbread cookie, with a dough that's firm enough to use with a cookie stamper. Adapted from a recipe by The View from Great Island

Course Dessert
Cuisine American
Keyword chocolate, cookies, ginger, gingerbread, stamped, stamping
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 12


  • 6 tbsp butter, softened
  • 1/2 cup brown sugar
  • 1/3 cup molasses
  • 1 egg yolk
  • 2 tbsp grated fresh ginger
  • 1 3/4 cup flour
  • 3 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cardamom


  1. In a large mixing bowl, cream the butter, then add the sugar and continue mixing until well blended. Add the molasses, egg yolk, and ground ginger and blend until evenly mixed, scraping the sides of the bowl with a spatula.

  2. In a separate mixing bowl, combine the flour, baking soda, salt, cinnamon, ginger, and cardamom. Slowly add these dry ingredients to the butter mixture. Blend until well combined (the dough will clump up into a ball).

  3. Shape the dough into a slightly flatttened rectangle, then cover with plastic wrap and chill for one hour.

  4. Remove the dough from the refrigerator and roll it out with a rolling pin on a lightly floured board. Roll the dough to approximately 1/4 inch thickness. Use a circular cookie cutter to cut circles in the dough (We used the opening of a jam jar). Then, with the cookie stamp set to your personal message, stamp each circle.

  5. Using a spatula, carefully move the cookies onto a baking sheet lined with parchment paper. Bake the cookies at 375 degrees for 10 minutes.