Chocolate Gingerbread Crinkle Cookies

Soft and fudgy Chocolate Gingerbread Crinkle Cookies combine rich cocoa with warm holiday spices, all finished in a delightful crackled powdered sugar coating. These delicious cookies are perfect for bringing festive cheer or sharing on chilly winter afternoons.

I first made these on a snowy December weekend, and they quickly became a seasonal favorite. The blend of chocolate and spice brings back memories of cozy evenings spent baking with my family.

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

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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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).

Add Egg & Flavorings:

Beat in the egg, molasses, and vanilla extract until well combined.

Combine Wet & Dry:

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 for Baking:

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).

Coat in Sugar:

Roll each ball generously in powdered sugar to coat.

Arrange:

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.

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One holiday, my kids helped roll the dough in powdered sugar, making the process a fun family tradition we look forward to every year.

Required Tools

You will need mixing bowls, an electric mixer (or whisk), measuring cups and spoons, a rubber spatula, baking sheets, parchment paper, and a wire rack for cooling.

Allergen Information

Contains wheat (gluten), eggs, and dairy (butter). Always check ingredient labels if you have allergies or sensitivities.

Nutritional Information

Each cookie contains about 105 calories, 3.5 g total fat, 18 g carbohydrates, and 1.5 g protein.

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Enjoy these cookies warm with hot cocoa for a comforting treat. Their festive look and flavors make them a standout on any dessert table!

Recipe Questions

→ What makes these cookies soft and fudgy?

The use of brown sugar, molasses, and a brief chilling period helps develop a moist, tender texture that stays soft after baking.

→ How does chilling the dough affect the final texture?

Chilling firms the dough, allowing the spices and flavors to meld and preventing spreading during baking, resulting in thick, chewy cookies.

→ Can I substitute molasses in this blend?

Yes, golden syrup can be used for a milder, less intense flavor while maintaining moisture.

→ What is the purpose of the powdered sugar coating?

Rolling the dough balls in powdered sugar before baking creates the signature crackled surface and adds a touch of sweetness.

→ How should these treats be stored for best freshness?

Keep them in an airtight container at room temperature for up to five days to retain softness and flavor.