Save 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. Enjoy these cookies that blend classic gingerbread warmth with the decadence of chocolate.
I first made these chocolate gingerbread crinkle cookies for a family gathering, and they quickly became everyone&s favorite holiday treat. The combination of cocoa and molasses creates a deep, rich flavor that pairs beautifully with warm spices.
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 egg, molasses, and vanilla
- Beat in the egg, molasses, and vanilla extract until well combined.
- Combine wet and dry ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Chill the dough
- Cover the dough and refrigerate for at least 30 minutes (up to 24 hours) to firm up.
- Prep oven and sheets
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Form and coat cookies
- Scoop heaping tablespoons of dough and roll into balls (about 1–1.5 inches). Roll each ball generously in powdered sugar to coat.
- Bake cookies
- 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.
Save Making these cookies together with my kids always fills the kitchen with laughter and delicious smells. They like seeing the powdered sugar crackle as the cookies bake.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, rubber spatula, baking sheets, parchment paper, wire rack
Nutritional Information
Calories: 105, Total Fat: 3.5 g, Carbohydrates: 18 g, Protein: 1.5 g per cookie
Notes
For extra spice, add a pinch of black pepper or swap molasses for golden syrup for a milder flavor. Pair with hot cocoa or mulled wine for a cozy treat.
Save These chocolate gingerbread crinkle cookies are sure to be a hit at your next holiday gathering. Share them with loved ones for some festive sweetness.
Recipe Guide
- → What spices are used in these crinkle cookies?
Ginger, cinnamon, cloves, and nutmeg combine to create the warm, festive spice blend.
- → How long should the dough chill before baking?
Chill the dough for at least 30 minutes up to 24 hours to ensure a soft, tender texture.
- → Can molasses be substituted?
Yes, swapping molasses for golden syrup results in a milder, sweeter flavor.
- → How is the crackled powdered sugar finish achieved?
Rolling dough balls generously in powdered sugar before baking creates cracks as the cookies expand.
- → What texture should the cookies have when done?
The cookies should be soft in the center with a slightly puffed and crackled exterior.