Save 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 first made these cookies for our family holiday gathering, and they quickly became everyone's favorite treat thanks to their soft texture and 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)
- 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 and sugars:
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy (about 2&3 minutes).
- Combine wet ingredients:
- Beat in the egg, molasses, and vanilla extract until well combined.
- Mix together:
- 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.
- Preheat oven:
- 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 cookies:
- Roll each ball generously in powdered sugar to coat.
- Arrange on baking sheet:
- 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 My kids love helping with the powdered sugar coating, and it has become a fun tradition during our winter baking weekends.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, rubber spatula, baking sheets, parchment paper, wire rack.
Allergen Information
This recipe contains wheat (gluten), eggs, and dairy (butter). Always check ingredient packaging for possible cross-contamination.
Nutritional Information
Each cookie has approximately 105 calories, 3.5 g total fat, 18 g carbohydrates, and 1.5 g protein.
Save Serve these crinkle cookies with hot cocoa or mulled wine for a cozy, festive treat everyone will love.
Kitchen Questions
- → What gives these cookies their crackled appearance?
Rolling the dough balls in powdered sugar before baking creates the signature crackled finish as the cookies expand in the oven.
- → Can I substitute molasses for another sweetener?
Yes, golden syrup can be used for a milder flavor while maintaining moisture and sweetness.
- → How do the spices affect the flavor profile?
Ground ginger, cinnamon, cloves, and nutmeg add a warm, festive spice blend that complements the rich chocolate base.
- → Is chilling the dough necessary?
Chilling firms the dough, making it easier to shape and enhancing texture by allowing flavors to meld.
- → What is the best way to store these treats?
Store in an airtight container at room temperature to maintain softness; they stay fresh for up to 5 days.