Mint-Infused Gingerbread Cookies with Chocolate Drizzle

Name: Mint-Infused Gingerbread Cookies with Chocolate Drizzle
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 3 cups All-purpose flour; 2 tbsp Ground ginger; 1 tbsp Ground cinnamon; 1 tsp Ground cloves; 1/2 tsp Ground nutmeg; 1 tsp Baking soda; 1/2 tsp Salt; 1/2 cup Unsalted butter, softened; 3/4 cup Brown sugar, packed; 1/2 cup Molasses; 1 piece Large egg; 1 tsp Peppermint extract; 2 tbsp Fresh mint leaves, finely chopped; 6 oz Semisweet chocolate chips (for drizzle); 1 tbsp Vegetable oil (to loosen chocolate); 1/4 tsp Flaky sea salt (optional)

Heather Allen

Published: March 20, 2026

Categories: Cookies, Quick Breads

Tags: Dessert, Baking, Holiday, Mint, Cookies, Gingerbread

Mint Gingerbread

Soft, spicy gingerbread brightened with mint and a chocolate drizzle.

Prep Time:20 minCook Time:10 minTotal Time:60 minServings:24Difficulty:Easy

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.

Nutrition (per serving)

Calories:150 kcal

Protein:2 g

Carbs:20 g

Fat:7 g

Directions

1

In a medium bowl whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt; set aside.
2

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.
3

Beat in the molasses, egg, peppermint extract, and chopped fresh mint until smooth and evenly combined.
4

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.
5

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.
6

Preheat the oven to 350°F. Line two baking sheets with parchment paper.
7

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.
8

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.
9

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.
10

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.

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

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.