These Spiced Gingerbread Cocoa Crinkle Cookies are the ultimate holiday delight, combining the warm flavors of gingerbread with rich cocoa for an irresistible treat. With their soft, chewy centers and crinkly powdered sugar tops, these cookies not only taste amazing but look festive too!
The secret to their unique flavor lies in the blend of spices—ginger, cinnamon, and nutmeg—perfectly complementing the cocoa. These cookies are ideal for sharing with family and friends during the holiday season, or for enjoying with a cozy cup of hot cocoa.
Ingredients
INGREDIENTS
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
- Scoop tablespoon-sized amounts of dough, roll into balls, and then roll each ball in powdered sugar to coat thoroughly.
- Place the dough balls onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 8-10 minutes or until the edges are set but the centers are still soft. Let cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Storage: Keep cookies in an airtight container at room temperature for up to a week. They also freeze nicely for up to 3 months.
For an even richer chocolate flavor, you can substitute half of the cocoa powder with melted dark chocolate. If you prefer a lighter version, consider reducing the sugar slightly. These cookies also freeze well; just store them in an airtight container and thaw them at room temperature before serving.
Common mistakes to avoid include overbaking—these cookies should be soft in the center when pulled from the oven. For variations, try adding white chocolate chips or chopped nuts for added texture.
