These Chocolate Ginger Crinkle Cookies are great for your Christmas cookie exchange party. They’re the perfect fudgy mix between a cookie and brownie!
My dream has always been to be a cheery old lady who makes a ton of different Christmas cookies and combines them into various Tupperware containers to give to friends, family and strangers on the street. This year, I hope to make that old lady dream come true, starting with these Chocolate Ginger Crinkle Cookies.
Cookies are seriously the best part of the holidays in my opinion. No matter what party you go to, there’s sure to be cookies. Even if you don’t know anyone at the party, you can find solace in the fact that there are cookies.
Speaking of parties, there’s a pretty epic one coming up later this month if you’re in the Lousiville area. The salon I go to in Louisville is called Neat Beat. The girls at Neatbeat are throwing a major winter partaay that you absolutely have to check out. On November 18th from 6-8 pm, the wonderful artists will be doing tutorials and consultations for hair cutting, coloring, eyelash extensions, GreatLengths and skin care. There will be plenty of time to get some shopping in (for you and gifts) and they’ll have food and dancing as well. Plus, if you pre-register on their Eventbrite, you’ll get a special gift at the door! What more could you want to get you in the holiday spirit?! They’re located at 9200 Taylorsville Rd, Louisville, KY 40299 and you can even give them a call at (502) 822 5626 for more info.
Honestly, these are some of the most hard working ladies I know and they base their salon on positively impacting people and making their guests feel beautiful from the inside-out. I mean, i wouldn’t let just anyone do my wedding hair! Grab a couple pals and go check it out, you won’t be sorry! I’m willing to bet there will be cookies involved.
OR if you want to be really sweet, you can bring them a batch of these Chocolate Ginger Crinkle Cookies! They deserve it.
- ¾ cup unsweetened Dutch-process cocoa powder
- 1½ cup granulated sugar
- 1½ cup all-purpose flour
- 2 tsp ground ginger
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup vegetable oil
- 3 eggs
- 1½ tsp vanilla extract
- ½ cup powdered sugar
- In a medium bowl, sift together cocoa powder, granulated sugar, flour, baking powder, ground ginger and salt. Set aside.
- Using a stand mixer, add vegetable oil, eggs, and vanilla extract. Quickly mix on low to combine.
- Keeping speed on low, add ⅓ of the dry ingredients and add it to the wet ingredients, mixing for 30 seconds to 1 minute. Continue adding the rest of the dry ingredients until cookie batter is thoroughly mixed. Batter will be dark and sticky.
- Cover and chill cookie dough for at least 1 hour or up to overnight.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Place powdered sugar in a shallow bowl and set aside.
- Scoop 2-3 heaping tablespoons of cookie dough and roll it into a ball. Drop ball in powdered sugar and toss to coat completely. Place sugar coated cookie ball on the prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart.
- Bake for 10-13 minutes or until tops of cookies have a crackled appearance.
- Let cookies cook on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in a sealed container at room temperature for up to 4 days.
PreviewAdapted from Homemade Hooplah