Dessert

Chocolate Ginger Crinkle Cookies Recipe

Bylilan Sage November 27, 2025November 27, 2025

Introduction

These Chocolate Ginger Crinkle Cookies combine rich cocoa with a warm hint of ginger, creating a delightful balance of flavors. Soft and fudgy on the inside with a crackled, powdered sugar-coated exterior, they make the perfect treat for any occasion.

The image shows several round chocolate cookies with a cracked texture, placed on a silver metal cooling rack. Each cookie has a dark brown base layer with a rough, moist texture, and is topped with a layer of white powdered sugar that breaks into irregular patches, creating a striking contrast. The cookies vary slightly in size and have a soft, thick look. The cooling rack sits on a surface with a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cup granulated sugar
1 1/2 cup all-purpose flour
2 tsp ground ginger
2 tsp baking powder
1/4 tsp salt
1/2 cup vegetable oil
3 eggs
1 1/2 tsp vanilla extract
1/2 cup powdered sugar

Instructions

Step 1: In a medium bowl, sift together cocoa powder, granulated sugar, flour, baking powder, ground ginger, and salt. Set aside.
Step 2: Using a stand mixer, add vegetable oil, eggs, and vanilla extract. Quickly mix on low to combine.
Step 3: Keeping speed on low, add one-third of the dry ingredients to the wet ingredients, mixing for 30 seconds to 1 minute. Continue adding the rest of the dry ingredients until the cookie batter is thoroughly mixed. The batter will be dark and sticky.
Step 4: Cover and chill the cookie dough for at least 1 hour or up to overnight.
Step 5: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 6: Place powdered sugar in a shallow bowl and set aside.
Step 7: Scoop 2 to 3 heaping tablespoons of cookie dough and roll it into a ball. Drop the ball into the powdered sugar and toss to coat completely. Place the sugar-coated cookie ball on the prepared baking sheet. Repeat until all dough is used, spacing cookies about 2 inches apart.
Step 8: Bake for 10 to 13 minutes or until the tops of the cookies have a crackled appearance.
Step 9: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10: Store cookies in a sealed container at room temperature for up to 4 days.

Tips & Variations

For a spicier kick, add an extra 1/2 teaspoon of ground ginger or a pinch of cayenne pepper to the dry ingredients.
Try rolling the dough balls in a mixture of powdered sugar and cinnamon for a slightly different flavor profile.
If you don’t have Dutch-process cocoa, natural cocoa powder can be used but it may affect the texture slightly.
Chilling the dough overnight enhances the flavor and makes rolling easier.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container. They can be gently reheated in the microwave for 10-15 seconds if you prefer them warm.

How to Serve

The image shows several chocolate crinkle cookies arranged on a brown silicone baking mat. Each cookie has a dark brown base with a cracked surface revealing a light, powdered sugar coating that forms irregular white patches contrasting with the rich chocolate color underneath. The cookies are round and slightly raised, with the powdered sugar giving a rough texture on the top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute vegetable oil with butter?

Yes, you can substitute vegetable oil with melted butter for a richer flavor, but the texture may be slightly less moist.

Why do the cookies crackle on top?

The crackled appearance is created by rolling the sticky dough in powdered sugar before baking. As the cookies expand in the oven, the sugar-coated surface breaks, producing the signature crinkles.