Save Soft, fudgy cookies with a festive blend of rich cocoa, warm gingerbread spices, and a beautiful crackled powdered sugar finish are perfect for holiday treats or cozy winter afternoons.
I first made these cookies for a family gathering after searching for the perfect treat that blended chocolate and classic gingerbread spices. Everyone loved how soft and flavorful they turned out.
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 & 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 & Flavors:
- Beat in the egg, molasses, and vanilla extract until well combined.
- Combine Wet & Dry:
- 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.
- Prep Oven & Sheets:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Form 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.
- 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 Sharing these cookies with my loved ones on chilly evenings has become a simple tradition everyone looks forward to each winter.
Required Tools
Mixing bowls are needed for both wet and dry ingredients, and an electric mixer or whisk helps achieve fluffy dough. Baking sheets and parchment paper guarantee easy removal, and a wire rack ensures perfect cooling.
Allergen Information
This recipe contains wheat (gluten), eggs, and dairy from butter. Always check ingredient labels if you have sensitivities.
Nutritional Information
Each cookie contains about 105 calories, 3.5 g total fat, 18 g carbohydrates, and 1.5 g protein.
Save Bake a batch for your next holiday gathering, and enjoy warm with cocoa for a festive treat.
Recipe FAQs
- → What gives these cookies their soft texture?
Chilling the dough before baking firms it up, and the combination of molasses and butter helps keep the cookies tender and fudgy.
- → Can I substitute molasses with another sweetener?
Yes, golden syrup can be used for a milder, less intense flavor while maintaining moisture and sweetness.
- → How do the spices affect the flavor?
A warm blend of ginger, cinnamon, cloves, and nutmeg creates a cozy, festive taste that complements the rich cocoa perfectly.
- → Why roll the dough balls in powdered sugar before baking?
The powdered sugar coating creates the signature crackled appearance and adds a delicate sweetness to the exterior.
- → How should these treats be stored to maintain freshness?
Store them in an airtight container at room temperature for up to five days to keep them soft and flavorful.