Rye Crinkle Cookies with Cocoa and Ginger

Chocolate crinkle cookies made with rye flour - not just tasty, but wholesome too. A spiced cocoa dough with ginger and nutmeg, dusted with powdered sugar on top. Everyone at home loves them, so I highly recommend giving them a try!

Rye Crinkle Cookies

Chocolate crinkle cookies made with rye flour - with cocoa, ginger, and nutmeg, rolled in powdered sugar.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 15 cookies

Course: Cookies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 60 g margarine
• 60 g butter
• 1.5 tbsp cocoa powder
• 1 tsp ground ginger
• 1/3 tsp nutmeg
• 2 eggs
• 6 tbsp sugar
• 2 cup rye flour
• 2/3 tsp baking soda slaked
• powdered sugar for rolling

Method

 

1. Melt the margarine and butter. Add the cocoa and spices, mix, and let cool.
2. Beat the eggs into the cooled mixture, add the sugar, and mix thoroughly.
3. Add one cup of rye flour and mix. Add the slaked baking soda and mix again.
4. Add the second cup of rye flour and knead (a bench scraper helps) into a soft, sticky but pliable dough.
5. Preheat the oven to 180°C and line a baking sheet with parchment. Grease your hands with vegetable oil and roll the dough into balls about the size of two walnuts. Roll each ball in powdered sugar and place on the sheet.
6. Press each ball down lightly with the bottom of a glass and bake in the preheated oven for 15-20 minutes. You'll know they're ready by the smell. Enjoy!
   

Notes

The dough is sticky - it's easier to roll the balls with hands greased with vegetable oil.