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 are 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.
OR if you want to be really sweet, you can bring them a batch of these Chocolate Ginger Crinkle Cookies! They deserve it.
- 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
- 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 1/3 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. The batter will be dark and sticky.
- Cover and chill cookie dough for at least 1 hour or up to overnight.
- Preheat the 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 cool 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.
Cookies will look overbaked when you take them out of the oven, they will continue to cook and solidify as they cool.
Did you make this recipe?
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Recipe adapted from Homemade Hooplah