Pin Soft, fudgy cookies with a festive blend of rich cocoa, warm gingerbread spices, and a beautiful crackled powdered sugar finish—perfect for holiday treats or cozy winter afternoons.
The first time I baked these chocolate gingerbread crinkle cookies, the warm spices filled my kitchen with a comforting aroma that instantly put me in the holiday spirit. Friends and family loved the crackled sugar coating and couldn&t stop reaching for seconds.
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)
- Large egg: 1
- 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 & Sugars
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
- Incorporate 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.
- Prep Oven
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape Cookies
- Scoop heaping tablespoons of dough and roll into balls (about 1–1.5 inches).
- Powdered Sugar Coating
- Roll each ball generously in powdered sugar to coat.
- Bake
- Place cookies 2 inches apart on prepared baking sheets and 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.
Pin Every year my kids love helping me roll the dough balls in powdered sugar and watching the cookies magically crackle as they bake.
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 ingredient labels for hidden allergens if sensitive.
Nutrition Facts
Each cookie contains: Calories 105, Fat 3.5g, Carbohydrates 18g, Protein 1.5g.
Pin Enjoy these cookies warm with a mug of cocoa for an easy, festive treat. They make wonderful edible gifts too!
Recipe FAQ
- → What makes the cookies crackle on top?
Rolling dough balls in powdered sugar before baking creates the signature crackled texture as the cookies expand in the oven.
- → How can I make the cookies softer?
Chilling the dough helps control spread for a soft center, while baking just until puffed ensures a tender texture.
- → Can I substitute molasses with another sweetener?
Yes, golden syrup offers a milder flavor and works well as a molasses substitute.
- → What spices are used for the gingerbread flavor?
The blend includes ground ginger, cinnamon, cloves, and nutmeg to achieve a warm, festive profile.
- → How should the cookies be stored to maintain freshness?
Keep them in an airtight container for up to five days to preserve softness and flavor.