Save to Pinterest 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.
I still remember the first time I made these cookies for my family around the holidays: their warm aroma filled the kitchen, and everyone was eager to get a taste even before they cooled on the rack.
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)
- Vanilla extract: 1 tsp
- Powdered sugar: 1/2 cup (60 g) for coating
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 until light and fluffy (about 2–3 minutes).
- Add wet ingredients:
- Beat in the egg, molasses, and vanilla extract until well combined.
- Combine ingredients:
- 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.
- Shape cookies:
- Scoop heaping tablespoons of dough and roll into balls (about 1–1.5 inches).
- Coat with sugar:
- Roll each ball generously in powdered sugar to coat.
- Arrange on sheets:
- 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 cookies:
- Allow cookies to cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest Baking these crinkle cookies together has become a cherished holiday tradition in our family; little hands love coating each dough ball in sugar and watching them crackle in the oven.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, rubber spatula, baking sheets, parchment paper, wire rack.
Allergen Information
Recipe contains wheat, eggs, and dairy. Always verify ingredients for hidden allergens if cooking for someone sensitive.
Nutritional Information
Each cookie has about 105 calories, 3.5 g total fat, 18 g carbohydrates, and 1.5 g protein.
Save to Pinterest Let these cookies cool completely before serving—they are worth the short wait and delicious with a cozy mug of cocoa or mulled wine.
Recipe FAQs
- → How do I achieve the crackled sugar surface?
Rolling the chilled dough balls generously in powdered sugar before baking creates the signature crackled appearance as the cookies expand.
- → Can I adjust the spice levels?
Yes, adding a pinch of black pepper or increasing ginger and cinnamon enhances the warmth and spice of the treats.
- → Is refrigeration necessary before baking?
Chilling the dough for at least 30 minutes firms it up, helping maintain shape and develop soft, tender texture.
- → Can molasses be substituted?
Golden syrup can replace molasses for a milder, sweeter flavor without affecting texture significantly.
- → How should these treats be stored?
Keep them in an airtight container at room temperature for up to five days to preserve freshness and softness.