It’s time to start thinking about cookies – not only for the upcoming holidays, but for warming the house when it’s cold outside. November is the month when I start to crave those warm, heady flavours of ginger, cinnamon and allspice – these chewy, crackly cookies satisfy my craving for something festive and chocolate, all in one. They’re perfect for lunchboxes and after-school snacks, or serve a platter of them warm, with icy milk shooters, for a deliciously different Thanksgiving dinner dessert.
These cookies are easy to mix together, lower in fat than most, and kids love rolling them into balls and then in sugar to coat.
It’s a stiff chocolate dough, spiced with traditional gingerbread spices. Leave them out for plan chocolate cookies – or swap peppermint extract for the vanilla.
Dough is rolled in regular sugar before baking for a crackly exterior.
These are best served warm. (Tip: Santa loves them.)
Chocolate Gingerbread Crackle Cookies
1 1/3 cups all-purpose flour
1 cup sugar
1/3 cup packed brown sugar
1/2 cup cocoa
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1 tsp. baking powder
1/4 tsp. salt
1/3 cup butter, softened
2 large eggs, lightly beaten
2 Tbsp. molasses
1 tsp. vanilla
extra sugar, for rolling
Preheat oven to 350°F.
In a large bowl or in the bowl of a food processor, combine the flour, sugar, brown sugar, cocoa, cinnamon, ginger, nutmeg, allspice, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and pulse or stir with a fork, pastry cutter or whisk until the mixture is well combined and crumbly.
Add eggs, molasses and vanilla and stir by hand just until the dough comes together. Place a few heaping spoonfuls of sugar into a shallow dish. Roll dough into 1 1/2″ balls and roll the balls in sugar to coat. Place them about 2″ apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 12—14 minutes, until just set around the edges but still soft in the middle. Transfer to a wire rack to cool.
Makes 1 1/2-2 dozen cookies.