Chocolate-Ginger Crinkle Cookies

Chocolate-Ginger Crinkle Cookie

There is something magical about chocolate crinkle cookies. Little balls of dark chocolate dough are cloaked in a generous coating of confectioners’ sugar and lined up in neat rows on a baking sheet. Then, once in the oven, they are transformed, breaking through the protective white powder and organized line-ups, spreading and cracking as they please. These wondrously crispy and chewy medallions are not only beautiful, but they pack a powerful chocolate punch, as well.

This recipe is a play on the traditional chocolate crinkle cookie. The generous infusion of powdered and crystallized gingers gives the crinkle cookie a spicy wallop that excitingly enhances and intensifies the chocolate experience.–Jennifer Lindner McGlinn

LC A Spicy Wallop Note

Yup. Just like the author says, these cookies boast a spicy wallop.

Chocolate-Ginger Crinkle Cookies

  • Quick Glance
  • (11)
  • 30 M
  • 1 H, 15 M
  • Makes 40 cookies
4.8/5 - 11 reviews
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Whisk together the flour, cocoa powder, baking powder, salt, ginger, and cinnamon in a medium bowl.

Combine the butter and 3 ounces of the chocolate in a medium, heat-proof bowl. Set the bowl over a saucepan filled with about 1 1/2 inches of simmering water (being sure not to let the bottom of the bowl touch the water) and stir occasionally until the chocolate and butter have melted and the mixture is smooth. Remove the bowl from the saucepan and set aside to cool slightly, about 10 minutes. (You can also melt the mixture in the microwave, heating it at about 20-second intervals and stirring periodically until it is melted and smooth.)

Stir the granulated and brown sugars into the melted chocolate mixture, using a wooden spoon or heatproof spatula. Drop in the eggs, one at a time, mixing briskly until smooth. Stir in the vanilla extract and gradually incorporate the flour mixture. Fold in the remaining 4 1/2 ounces of chocolate and the crystallized ginger. Cover the dough with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Shape the chilled dough into walnut-size balls, roll in confectioners’ sugar, and arrange them about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough becomes too soft, return it to the refrigerator until chilled and fairly firm.) Bake for 10 to 12 minutes, or until the cookies have spread and the tops are cracked.

Cool the chocolate-ginger crinkle cookies on the baking sheets set on wire racks for about 2 minutes before removing them to the racks to cool completely. Store the crinkle cookies in an airtight container or in a zip-top bag for up to 4 days.

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Recipe Testers Reviews

This cookie recipe is very straightforward and perfect for novice bakers who want to venture beyond chocolate chip or peanut butter cookies. (Yes, it lets you melt chocolate in the microwave!) In terms of the flavor, subtlety is the name of the game. As the rich chocolate gets gooier, you’ll appreciate the added depth of the dark brown sugar and a hint of cinnamon. As the chocolate melts away in your mouth, bits of crystallized ginger shyly appear and release its fragrant warmth for you to enjoy.

Everyone who tasted these chocolate crinkle cookies was surprised by the candied ginger, then surprised again by how much they loved the combination! I liked the little added bits of chocolate pieces in the cookies and the fact that they stayed soft. Very chocolaty, thanks to the cocoa and melted chocolate.

I put this dough together and baked the cookies the next day. These were lovely little crinkle cookies with the interesting ginger twist. Maybe a bit too much ginger for my taste (mine were pretty strong), but a great combination of chocolate and ginger.

These crinkle cookies are a mouthful of flavor. They start out with the ginger, and then finish with the chocolate. These will be one to make for the holidays.

Snowy, crackly caps of white on spicy, dark chocolate decadence. It’s hard to imagine a better (or easier) recipe for baking your way into the holiday spirit. These dramatic cookies riff on the traditional crinkle cookie, keeping all the beauty and crispy-gooey goodness of the original and revving it up with the flavor of gingerbread. The double-dose of ground and crystallized ginger adds depth and an irresistible deliciousness to the chocolate; you can’t eat just one. I’ll be making these over and over again this season, and no doubt they’ll end up in my holiday baker’s gift boxes. Still, don’t fool yourself into thinking they’re only for the winter season—you’ll want to bake these all year long.

These crinkle cookies are delicious. Very easy to make and wonderful to eat. I love the ginger and chocolate combination. I will keep this recipe and make the cookies again and again.

This cookie should be installed in the “Cookie Hall of Fame”! Chocolate and ginger are always a winning combination, and this cookie proves that. The chocolate/ginger/cinnamon cookie is studded with chopped chocolate and crystallized ginger that truly reinforces the cookie dough flavor. P.S. They are beautiful to look at.

Hot out of the oven, these crinkle cookies are a bit too gooey, but, if you’re patient enough to let them cool completely, you’ll be rewarded with a dark, fudgy treat. The ginger flavor is subtle, but adds a nice hint of heat.

This was an excellent recipe, producing the best cookies I’ve had in recent memory. I was concerned that the cookies might be overly gingery. However, following the recipe exactly, the chocolate and ginger balanced perfectly.

This play on the traditional crinkle cookie is better than the original, in my opinion. The only concern I have is about the strength of the ginger flavor. These almost need to come with a warning: “Don’t eat me if you don’t love ginger!” The cinnamon plays well with both the chocolate and ginger, and I like the pieces of chocolate and candied ginger studded throughout the dough.

An appealing variation on a holiday standard. These chocolate ginger-snappy crinkle cookies were gone in, literally, a snap—all 40 of them! They were not too sweet and, as my friend Graham said after eating his first one, “You could even eat more than one…In my book, cookies are meant to be eaten en masse!” Interestingly, the ginger is a surprise—my cookie-eating taste-testing friends easily noted the chocolate, and then consistently could not place the double ginger as the chocolate’s spicy partner.


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  1. A perfect recipe. Certain to transform any baker into the envy of the office holiday potluck. You’ll earn multiple sneers from the Crock-pot set.

  2. I was paging through my 1978 Betty Crocker recipe book and came across an old favorite, Chocolate Crinkle Cookies. I had not made them in decades and was not sure if I really loved them anymore. I thought to myself, I wonder if Leite’s has a modern version of this old classic. Lo and behold, a search of the Leite’s website did! I made the Leite’s recipe and, as usual, the recipe did not disappoint. My husband, who loathes holiday cookies, declared this one a winner and a keeper for future holidays. Thank you Leite’s for the gift that keeps on giving.

    A tin of chocolate-ginger crinkle cookies that are dusted with powdered sugar an covered in cracks

    1. Hi, Katherine. These have become the favorites of my family and friends. You can check my comment above for some tips I’ve figured out over the years I’ve made these. So glad you found this fantastic recipe!

  3. A table of freshly baked chocolate-ginger crinkle cookies covered in powder sugar

    If you asked me if I had a favorite cookie recipe, I would not hesitate before saying that this is it. If you asked me if I had a favorite recipe of all types and all time … well, it would have to be Julia’s Beef Wellington recipe, because I used to make that with my grandmother each Christmas. This comes a close second, as I have been making it with my mother each year since 2010 (double recipe since 2011).

    The comments above will tell you how great it is, though don’t be tempted to cut back on the ginger, powdered or crystallized.

    Here are some tips from my years of making these insanely great cookies:

    1. Layer for the winter. If you only take one piece of advice from me, double-confectioners-sugar coat them. Roll ’em once, then just before popping them in the oven, drop ’em back in the powdered sugar. If you want these to be Instagram-worthy with gorgeous snowy peaks of sugar, they should look like snowballs before they go in the oven.

    2. Keep it cool. The recipe calls for two+ hours in the fridge after mixing the dough. If you want to cook them in less than three hours, make some room in the freezer. Also, keep putting that dough back in the fridge/freezer, just taking out the amount you need to use for each cookie sheet.

    3. Stay warm. I’d recommend letting the oven get back to 350 before you put in the next cookie sheet. It always takes longer than I expect.

    4. Choose the right sheets. I’ve tried using “cookie-specific” sheets that have a layer of air between two metal layers and no rim. I was not as happy with the results. I’ve had better results with standard medium to heavyweight rimmed half-sheets lined with parchment paper. (You’ll be fine with a silicone pan liner, too.)

    5. Double down. You so want to make a double … or triple … or quadruple recipe of this. Not just because they are so good. Not just because they make the best holiday (or any day) gifts, but also because you can …

    6. Freeze! Yes, these keep really well in the freezer. Moreover, they are amazing straight from the freezer.

    7. Break your fast. You have them in the freezer. You’ve read those articles about how eating dark chocolate first thing in the morning will make you a better version of yourself. And perhaps you’ve listened to a podcast that assures you that the first step to hacking your life is consuming ginger in the AM (turmeric, too, though please don’t add that to this recipe). Eat one or two while cooking your eggs, making your perfect smoothie bowl, or mixing that homemade granola with some Greek yoghurt. I promise it won’t spoil your appetite!

    If you have any questions about this recipe (and to see pictures of my cat, the food I make, and the places I bike), click my link!

    1. Steve, my jaw hit the floor. This is amazing. Thank you for all this great information. I’m speechless. Utterly at a loss for words! (And for those who know me, that’s a hard thing to achieve.)

      1. You are quite welcome, David! We need to see a picture / video of you at a loss for words!

        Bonus tip:

        Don’t Tread Gingerly. In addition to using the full complement of ginger, make sure to use the freshest, most potent powdered and crystallized ginger. While using the best spices is key in any recipe, it’s even more important when baking, as you can’t taste and add more as you go like you can with most savory recipes.

  4. An excellent crinkle cookie. I got raves from everyone who tasted them for me. A very different cookie and very well received. This will become a standard in our Christmas cookie collection.

  5. I loved that the spices in this cookie made the flavor a little complex without any one ingredient overwhelming the others. They make a great festive treat, are easy to make, and are perfect for letting kids help out at the end, rolling the cookies in the confectioner’s sugar. Everyone who tasted one thought they were simply delicious!

  6. I have a friend who loves ginger cookies and the chocolate crinkle cookies from the 1960’s iconic Betty Crocker cookbook. I’ve never felt right about baking the Betty Crocker chocolate crinkles since it contains vegetable oil. I’m excited to see this chocolate crinkle recipe without vegetable oil. I’ll be making these for my Christmas cookie tins.

  7. Utterly delightful. That unexpected undercurrent of ginger beneath the sturdy structure of the chocolate is quite beguiling.

    1. Hi Carol. I hope you get this very late reply. I haven’t tried freezing the cookie dough, but every year I make a double batch, and I freeze the baked cookies. Not only do they thaw beautifully, they also are great straight from the freezer.

  8. These crinkle cookies are very soft and are especially nice while still warm, but went down a storm the next day, too! The flavours of the spices are just right, so the cookies are warming and gingerry without overwhelming the equally delicious chocolate flavour. A lovely recipe that I’ll be making again.

  9. Crunchy on the outside with a soft interior. Double chocolate, what could be bad? This cookie is a winner.

  10. Delicious cookies with the perfect balance between the chocolate and the ginger. All the flavors blend together well, and aren’t overpowering. And they’re such pretty cookies, too!

  11. Great flavors in those cookies, although I was initially hesitant about the amounts of ginger and chocolate. My only criticism is that the powdered sugar didn’t adhere as nicely nor did the cookies really “crinkle,” as I thought they would.

  12. This was an excellent crinkle cookie recipe—still maintaining that alluring contrast between an ever-so-slightly crispy crust and nice, moist, chewy center three days after baking. Nice, rich, chocolaty flavor, just slightly tempered by the ginger.

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