Chocolate Gingerbread Crinkle Cookies

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 remember baking these cookies on a snowy evening, with the aroma of cocoa and spices filling the kitchen as my family eagerly waited for the first batch to cool. Their delighted faces made this recipe an instant winter favorite in our home.

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

Prepare 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).

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 Baking Sheets:

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 in Powdered Sugar:

Roll each ball generously in powdered sugar to coat.

Arrange & Bake:

Place cookies 2 inches apart on prepared baking sheets. Bake for 11–13 minutes, until cookies are puffed and crackled but still soft in the center.

Cool Cookies:

Allow cookies to cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.

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My kids love helping with the powdered sugar coating and watching the cookies crackle in the oven, then we gather around the table with mugs of cocoa for a sweet moment together.

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.

Nutritional Information

Per cookie: Calories 105, Total Fat 3.5 g, Carbohydrates 18 g, Protein 1.5 g

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Enjoy these cookies fresh from the oven, and be sure to store leftovers tightly covered for up to 5 days.

Recipe FAQs

→ What gives the crinkles their crackled appearance?

Rolling the dough balls generously in powdered sugar before baking creates the distinctive crackled surface as the dough expands in the oven.

→ Can molasses be substituted?

Yes, golden syrup can be used for a milder, sweeter flavor while maintaining moisture and texture.

→ How does chilling the dough affect the texture?

Refrigerating the dough firms it up, which helps prevent spreading during baking and results in a soft, chewy center.

→ What spices are included in the spice blend?

The blend combines ground ginger, cinnamon, cloves, and nutmeg to deliver warm, aromatic notes characteristic of gingerbread flavors.

→ How should leftovers be stored?

Keep cooled treats in an airtight container at room temperature for up to five days to maintain freshness and softness.

→ Are these suitable for a vegetarian diet?

Yes, the ingredients used support a vegetarian lifestyle, but note they contain wheat, eggs, and dairy.