Description
Delight in the rich, spicy flavors of these Chocolate Ginger Crinkle Cookies, perfect for cozy gatherings or a sweet treat. These soft, fudgy cookies have a crackled powdered sugar coating and a warm hint of ginger, making them a unique twist on classic chocolate crinkles.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1/2 cup vegetable oil
- 3 eggs
- 1 1/2 tsp vanilla extract
Coating
- 1/2 cup powdered sugar
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the cocoa powder, granulated sugar, all-purpose flour, baking powder, ground ginger, and salt. Set this mixture aside for later use.
- Mix Wet Ingredients: Using a stand mixer, add the vegetable oil, eggs, and vanilla extract to the bowl. Quickly mix on low speed until combined.
- Combine Wet and Dry: Keep the mixer on low speed and gradually add one-third of the dry ingredient mixture to the wet ingredients. Mix for 30 seconds to 1 minute. Continue adding the remaining dry ingredients in increments, mixing thoroughly each time until the batter is dark, sticky, and well blended.
- Chill the Dough: Cover the cookie dough and chill it in the refrigerator for at least 1 hour or up to overnight to firm up and develop flavors.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Coating: Place the powdered sugar in a shallow bowl, ready for coating the cookie dough balls.
- Shape and Coat Cookies: Scoop 2-3 heaping tablespoons of cookie dough and roll it into a ball. Toss each ball in the powdered sugar until fully coated. Arrange the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-13 minutes, or until the tops display a characteristic crackled appearance.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Storage: Store the cooled cookies in a sealed container at room temperature. They will stay fresh for up to 4 days.
Notes
- Chilling the dough is important to prevent the cookies from spreading too much during baking.
- Use Dutch-process cocoa for a richer chocolate flavor and darker color.
- For a more intense ginger flavor, you can increase the ground ginger slightly or add a pinch of ground cinnamon.
- If you don’t have a stand mixer, a hand mixer or vigorous whisking by hand will work.
- Be careful not to overbake; cookies should remain soft in the center.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate ginger cookies, crinkle cookies, chocolate cookies, holiday cookies, ginger cookies
