Mint-Infused Gingerbread Cookies with Chocolate Drizzle
Mint Gingerbread
Soft, spicy gingerbread brightened with mint and a chocolate drizzle.
Nutrition (per serving)
These mint-gingerbread cookies marry classic holiday spice with a bright mint lift — think warm notes of ginger, cinnamon, and molasses with a cool whisper of peppermint. They bake up soft at the center with slightly crisp edges and take on a festive twist when finished with a glossy chocolate drizzle and a sprinkle of fresh mint.
I love making a batch to share: the dough is straightforward to mix, though a short chill helps the flavors settle and makes the cookies easier to cut or scoop. They’re perfect for cookie exchanges, gifting, or a cozy afternoon by the kettle.
Ingredients
- All-purpose flour:3 cups
- Ground ginger:2 tbsp
- Ground cinnamon:1 tbsp
- Ground cloves:1 tsp
- Ground nutmeg:1/2 tsp
- Baking soda:1 tsp
- Salt:1/2 tsp
- Unsalted butter, softened:1/2 cup
- Brown sugar, packed:3/4 cup
- Molasses:1/2 cup
- Large egg:1 piece
- Peppermint extract:1 tsp
- Fresh mint leaves, finely chopped:2 tbsp
- Semisweet chocolate chips (for drizzle):6 oz
- Vegetable oil (to loosen chocolate):1 tbsp
- Flaky sea salt (optional):1/4 tsp
Instructions
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In a medium bowl whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt; set aside.
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In a large bowl cream the softened butter and brown sugar until light and fluffy, about 2–3 minutes with a mixer or by hand.
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Beat in the molasses, egg, peppermint extract, and chopped fresh mint until smooth and evenly combined.
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Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. If dough feels very sticky, chill for 15 minutes to make handling easier.
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Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour (or up to 24 hours) to let flavors meld and firm the dough.
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Preheat the oven to 350°F. Line two baking sheets with parchment paper.
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Roll chilled dough into 1–inch balls (or press and cut with cookie cutters for shapes) and place about 2 inches apart on prepared sheets. For uniform cookies, you should get about 24.
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Bake for 8–10 minutes until edges are set and centers still look slightly soft. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Melt chocolate chips with vegetable oil in a microwave-safe bowl in 20-second intervals, stirring between, until smooth; or melt gently over a double boiler.
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Drizzle melted chocolate over cooled cookies with a spoon or piping bag, sprinkle with a pinch of flaky sea salt and a few extra chopped mint leaves if desired. Let chocolate set before serving.
Tips & Notes
- Chilling the dough not only firms it for easier handling but deepens the spice and mint flavors — don’t skip the hour if you can.
- If you prefer a subtler mint note, reduce the peppermint extract to 1/2 tsp and rely on the fresh mint for a fresher finish.
- For crisp-edged cookies, flatten dough balls slightly before baking; for softer centers, keep them a bit taller and avoid overbaking.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies and drizzle chocolate after thawing.
