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 baked these for our annual cookie swap, and they quickly became a family favorite. The aroma of gingerbread filling the house always signals the start of cozy evenings together.
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 Egg and Flavorings:
- Beat in the egg, molasses, and vanilla extract until well combined.
- Combine Dry and Wet:
- 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.
- Preheat Oven/Prepare 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 and 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 These cookies always remind me of chilly December nights, baking together in the warm kitchen and watching the snow fall outside. Sharing them by the fire became our little winter tradition.
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
Each cookie: 105 calories, 3.5 g total fat, 18 g carbohydrates, 1.5 g protein
Save Enjoy these decadent cookies with hot cocoa or mulled wine—each bite is a festive treat!
Recipe FAQ
- → What gives the cookies their crackled appearance?
Rolling the chilled dough balls in powdered sugar before baking creates the signature crackled surface as the cookies expand in the oven.
- → Can I substitute molasses with another ingredient?
Yes, golden syrup can replace molasses to offer a milder, sweeter flavor while maintaining moisture.
- → How long should the dough be chilled?
Chilling the dough for at least 30 minutes firms it up for easier shaping, but it can be refrigerated up to 24 hours for enhanced flavor.
- → What spices are used to achieve the gingerbread flavor?
Ground ginger, cinnamon, cloves, and nutmeg combine to create the warm, spiced gingerbread essence.
- → How should the baked treats be stored?
Store them in an airtight container at room temperature for up to five days to maintain softness and flavor.