Save to Pinterest Soft, fudgy cookies with a festive blend of rich cocoa, warm gingerbread spices, and a beautiful crackled powdered sugar finish are perfect for holiday treats or cozy winter afternoons.
I first baked these Chocolate Gingerbread Crinkle Cookies for a winter gathering, and they quickly became a favorite for both kids and adults. The aroma alone fills the house with holiday cheer!
Ingredients
- All-purpose flour: 1 2/3 cups (210 g)
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Ground ginger: 1 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground cloves: 1/4 tsp
- Ground nutmeg: 1/4 tsp
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Unsalted butter (softened): 1/2 cup (115 g)
- Light brown sugar (packed): 3/4 cup (150 g)
- Granulated sugar: 1/4 cup (50 g)
- Egg: 1 large
- Unsulphured molasses: 1/4 cup (85 g)
- Pure vanilla extract: 1 tsp
- Powdered sugar (for coating): 1/2 cup (60 g)
Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, cocoa powder, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
- Add Wet Ingredients:
- Beat in the egg, molasses, and vanilla extract until well combined.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Chill Dough:
- Cover the dough and refrigerate for at least 30 minutes (up to 24 hours) to firm up.
- Prepare to Bake:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Form Cookie Balls:
- Scoop heaping tablespoons of dough and roll into balls (about 1–1.5 inches).
- Coat With Powdered Sugar:
- Roll each ball generously in powdered sugar to coat.
- Arrange on Baking Sheet:
- Place cookies 2 inches apart on prepared baking sheets.
- Bake:
- Bake for 11–13 minutes, until cookies are puffed and crackled but still soft in the center.
- Cool:
- Allow cookies to cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest My kids love helping roll the dough balls in powdered sugar and waiting for the crackly finish to appear after baking. These cookies always bring everyone together for a sweet moment of joy.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, rubber spatula, baking sheets, parchment paper, wire rack.
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter). Always check all ingredient labels for hidden allergens if sensitive.
Nutritional Information
Each cookie contains approx. 105 calories, 3.5 g total fat, 18 g carbohydrates, and 1.5 g protein.
Save to Pinterest The finishing touch of powdered sugar gives these cookies their signature crackle and an irresistible look that everyone will love. Serve them with hot cocoa for the perfect winter treat.
Recipe FAQs
- → What spices give these cookies their flavor?
The cookies feature ground ginger, cinnamon, cloves, and nutmeg, creating a warm gingerbread spice blend.
- → Why is the dough chilled before baking?
Chilling firms the dough, helping to control spreading and intensifying the flavor for a better texture.
- → How do the cookies get their crackled surface?
Rolling the dough in powdered sugar before baking creates the distinctive crackled and snowy appearance.
- → Can molasses be substituted?
Yes, golden syrup can replace molasses for a milder, less robust sweetness.
- → What is the best way to store these cookies?
Keep them in an airtight container at room temperature for up to five days to maintain softness.