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. These crinkle cookies deliver deep flavor and visual charm for any seasonal gathering.
I first baked these cookies for a December cookie swap and they were the star of the table. The blend of cocoa and molasses brings warmth to every bite, and friends always ask for the recipe each winter.
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 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 and Chill Dough:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Cover the dough and refrigerate for at least 30 minutes (up to 24 hours) to firm up.
- Prep Baking Sheets:
- 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 Powdered Sugar:
- Roll each ball generously in powdered sugar to coat.
- Arrange for Baking:
- 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 Rolling dough balls in powdered sugar was always my favorite holiday job with my kids, watching them giggle as their hands became sweetly messy every time.
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). Check all 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.
Save Serve these cookies with hot cocoa or mulled wine for a cozy touch. Store leftovers in an airtight container for up to 5 days.
Recipe FAQ
- → What gives these cookies their crackled appearance?
Rolling the dough balls in powdered sugar before baking creates the distinctive cracked surface as the cookies expand in the oven.
- → Can I adjust the spice levels in these treats?
Yes, spices like ginger and cinnamon can be increased or decreased to suit your taste, and a pinch of black pepper adds a subtle heat.
- → Why is chilling the dough important?
Chilling firms the dough, preventing spreading during baking and helping the cookies develop a tender, fudgy texture.
- → What can I substitute for molasses?
Golden syrup can be used as a milder alternative, offering a similar moisture and sweetness profile.
- → How should these treats be stored to keep fresh?
Store in an airtight container at room temperature for up to 5 days to maintain softness and flavor.
- → Are these suitable for a vegetarian diet?
Yes, these treats contain no meat or gelatin, fitting well within a vegetarian diet.