Chocolate Gingerbread Crinkle Cookies

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Cook Time: 12

Chill time: 45

Total Time: 1 2

Servings: cookies

Calories: 182kcal

Author: Jazzmine Woodard

Soft and chewy gingerbread chocolate cookies rolled in confectioner's sugar for a festive crinkly finish

Print Recipe

Equipment

Ingredients

3 cups flour
1 cup brown sugar
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
1 tablespoon cinnamon
2 teaspoons ginger
1 teaspoon clove
1 teaspoon nutmeg
½ teaspoon fine sea salt
¾ cup unsalted butter softened
1 cup molasses
⅛-1/4 cup milk
1 teaspoon vanilla extract
½ cup powdered sugar
½ cup granulated sugar

Instructions

Add flour, brown sugar, cocoa powder, baking soda, cinnamon, ginger, clove, nutmeg, and salt to a large bowl and whisk or beat on low setting until just combined.
Add butter and beat at medium speed until the mixture resembles a coarse meal (will look like wet sand).
Add molasses, milk, and vanilla extract and continue mixing until you have a wet dough (about two minutes). Do not over mix.
Cover dough and place in freezer to chill for 30 to 45 minutes or refrigerate for later use (up to three days).
In a small bowl, mix together powdered and granulated sugars.
Preheat oven to 350 degrees. Line cookie sheet(s) with parchment paper and set aside.
Remove cookie dough from freezer and uncover. Scoop about three inches of dough and roll into a ball. Dip and roll in sugar mixture then place on prepared cookie sheet, leaving two to three inches of space between each ball (up to nine cookies per pan).
Transfer pan(s) to oven and bake cookies for 10 to 12 minutes then remove and let fully cool before handling. If using one cookie sheet, repeat baking process with remaining cookie dough and sugar mixture.

Notes

Preparation

These cookies do spread quite a bit even with chilling, so I recommend leaving at least two to three inches space between each ball of dough when placing on the baking pan.

Variations

Orange Flavor pairs nicely with gingerbread and chocolate so you can try adding half a teaspoon of orange extract to your dough for brightness.
Vegan - Use plant-based, dairy-free milk and butter options and a vegan friendly molasses to make vegan chocolate ginger spice cookies!
Bars - Bake the dough up in one solid piece then cut into squares or rectangles to enjoy as Christmas cookie bars instead.
Decorations - I like to add an extra sprinkle of powdered sugar over the finished crinkle cookies for a festive snowy look. You can also add sprinkles (before baking) or frost them with drizzles of icing once baked and cooled.

Storage

Store these cookies in an airtight container at room temperature for up to two weeks. Alternatively, you can refrigerate them for up to one month--just note that they will not be as moist.

Chocolate gingerbread cookies freeze wonderfully. To freeze the cookie dough, scoop the dough into balls onto a parchment lined sheet pan and flash freeze until solid (about one hour). Transfer the frozen dough into an airtight, freezer-safe container. To freeze the cookies after baking, cool them to room temperature then place in freezer on parchment lined sheet pan and flash freeze. Transfer the cookies to an airtight, freezer-safe container. Keeps for up to four months.

Adapted from If You Give a Blonde a Kitchen

Nutrition