These chocolate crinkle cookies make perfect holiday cookies with added winter spices of ginger, cinnamon, and cloves. A simple, easy and effortless recipe that gets done in 15 minutes. They are great for an afternoon tea or put them in a jar as a food gift.
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It's that time of the year when you make lots and lots of cookies - right? I think I do twice as much cookie baking in December, before Christmas than most other times of the year. Also, almost all my friends want me to give them baked cookies as gifts.
The fact that I have a husband and son who are cookie monsters does add to the baking as well. And yet, it's Christmas. So all the extra calories are forgiven!! ha!! I wish
Anyway back to Christmas baking. This is another holiday cookie that is usually very popular. I love taking my traditional crinkle cookies and playing with the recipe. You remember my lemon crinkle cookies and Almond Crinkle Cookies recipe? These are a chocolate variation of those eggless almond crinkle cookies. Also, I added some warmth of ginger for that added winter comfort feel. The recipe is super simple and easy to make too.
Ingredients and substitutes
- Yogurt – I use yogurt so I don’t have to use egg. And yet, you are welcome to replace the yogurt with one egg. Also, the yogurt does give it a nice creamy texture.
- Flavoring – I do like to use vanilla extract to enhance the flavor. And yet, you are welcome to use coffee, espresso or even some alcoholic addition.
- Cocoa powder - Not much I know but it's just enough to do the job and still keep them lite and chewy.
- Spices - I love a strong flavor of ginger so I usually add more ginger with a subtle warmth of the other spices. But you are free to play with those amounts.
- Powdered sugar - Traditionally these cookies are heavily coated in powdered sugar for that added crinkle look and you are free to do that. I find that it also makes the cookies way too sweet so I lightly coat them in powdered sugar.
Step by step instructions
- Preheat the oven to 170 C / 340 F.
- Sift dry ingredients - flour, cocoa powder, baking powder, baking soda, ginger powder, cinnamon, cloves, and salt.
- Cream butter and sugar until light and fluffy.
- Add yogurt and vanilla - combine well.
- Lastly, add the flour mixture and bring it all together.
- The dough will be soft but workable.
- Use a spoon or scoop to form the dough into round balls.
- Dip each ball in the powdered sugar.
- Place on a cookie tray 2 inches apart.
- Bake for 8 to 10 minutes on the center rack.
- Cool in the tray for five minutes then on a cookie rack to cool further.
- When cooled store in an airtight container for up to 2 weeks.
Frequently asked questions
These lemon cookies will keep in an airtight container for up to 2 weeks. You can freeze the dough for up to a month or freeze the cookies for up to three months.
These will spread a bit but should not spread too much.
Too much butter or sugar in the recipe can lead to cookies spreading.
Too much baking powder or baking soda can also make cookies spread too much.
Also, chill the cookie dough before rolling the cookies.
Place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
I usually chill my cookies for about 8 to 10 minutes. It is always a good practice to refrigerate cookies while the oven is preheating. Chilling cookie dough helps solidify the butter in the cookies. This helps when baking by preventing them from spreading since chilled dough takes longer to melt compared to room temperature fat.
These chocolate cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before rolling and baking.
And you can even cover the cookies and place them on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, sugar cookies dough can be frozen for a month or more if covered well.
Hence, it's a great dough to have on hand in the freezer during the busy festive season.
Actually, I do have a wonderful lemon crinkle cookie recipe that is wonderful.
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Printable Recipe
Chocolate Crinkle Cookies - Eggless
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 ½ cup (190 g) All-purpose flour
- 2 tablespoon (15 g) Cocoa powder
- 1 cup (200 g) Sugar
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 4 oz (113 g) Butter ((1 stick) unsalted, room temperature)
- ¼ cup (60 ml) Yogurt
- 1 teaspoon Vanilla extract
- ¼ teaspoon Cinnamon
- ¼ teaspoon Clove powder
- 1 teaspoon Ground ginger
- ½ cup (60 g) Powdered sugar
Instructions
- Preheat the oven to 170 C / 340 F.
- Sift dry ingredients - flour, cocoa powder, baking powder, baking soda, ginger powder, cinnamon, cloves, and salt.
- Cream butter and sugar until light and fluffy.
- Add yogurt and vanilla - combine well.
- Lastly, add the flour mixture and bring it all together.
- The dough will be soft but workable.
- Use a spoon or scoop to form the dough into round balls.
- Dip each ball in the powdered sugar.
- Place on a cookie tray 2 inches apart.
- Bake for 8 to 10 minutes on the center rack.
- Cool in the tray for five minutes then on a cookie rack to cool further.
- When cooled store in an airtight container for up to 2 weeks.
Recipe Notes & Tips
Featured recipe below - Lemon Crinkle Cookies
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Dhingra
Hi...can I use oil instead of butter? If yes how much? Thanks
Veena Azmanov
No, these cookies work best with butter, not oil.