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 developed these cookies to brighten up chilly December weekends and share something decadently spiced with friends and family. Their crinkled snowy tops always spark joy and holiday memories in my kitchen.
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
- Whisk 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 wet ingredients:
- Beat in the egg, molasses, and vanilla extract until well combined.
- Combine & chill:
- 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.
- Preheat oven:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape & coat:
- Scoop heaping tablespoons of dough and roll into balls (about 1–1.5 inches). Roll each ball generously in powdered sugar to coat.
- Arrange & bake:
- 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:
- Allow cookies to cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
Save Last Christmas, my little niece helped roll the dough and dust each cookie with sugar, filling our house with laughter and spicy, chocolatey aromas. These cookies always bring everyone together around the table.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, rubber spatula, baking sheets, parchment paper, and wire rack will help you bake these cookies effortlessly.
Nutritional Information
Each cookie has about 105 calories, 3.5 g fat, 18 g carbohydrate, and 1.5 g protein—just right for a satisfying treat without being overly rich.
Allergen Information
This recipe contains wheat, eggs, and dairy. Always check labels if serving anyone with allergy sensitivities.
Save Finish with a mug of cocoa and let the wintry spices warm your heart. Share fresh from the oven for that classic holiday magic.
Recipe FAQs
- → What gives the crinkle effect on these cookies?
Rolling the dough balls generously in powdered sugar before baking causes the surface to crack and create the signature crinkle appearance as the cookies spread.
- → Can I substitute the molasses with something else?
Yes, golden syrup can be used as a milder alternative to molasses, providing a similar sweetness with less intense flavor.
- → Why is chilling the dough important?
Chilling firms up the dough, helping control spread during baking and enhancing the depth of the gingerbread spices.
- → How can I make these suitable for people with dietary restrictions?
This version contains wheat, eggs, and butter. For alternatives, consider gluten-free flour blends, egg replacers, and vegan butter substitutes.
- → What pairings work well with these cookies?
They are delicious alongside warm beverages such as hot cocoa or mulled wine, enhancing the festive flavors and cozy atmosphere.