Take your crinkle cookies to the next level and make a batch of Chocolate Ginger Crinkle Cookies. Crunchy on the outside, soft on the inside with great ginger flavor. They received rave reviews!
Crinkle cookies are a holiday staple in many families but they are usually one flavor. The chocolate and ginger are very complimentary flavors.
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This post is sponsored by Selefina Spices.
Why you’ll love this recipe
If you’ve never had chocolate and ginger together, you must put these chocolate ginger crinkle cookies on your baking list. The combination is the next level of flavor.
- The warmth of the ginger coupled with sweet chocolate makes for a delectable flavor pairing.
- Rolling the balls in granulated sugar makes this cookie reminiscent of a snickerdoodle.
- You could consider these chocolate gingerdoodles or chocolate gingerbread crinkle cookies.
- Cake-like texture with a great ginger flavor. A nice soft center.
- It’s different than a traditional chocolate crinkle cookie in that there is no confectioners’ sugar.
- My thought behind this cookie is that there are chocolate crinkle cookies and ginger crinkle cookies, so why not combine them? If you like those crinkle cookies separately, this will certainly become one of your favorite holiday cookies.
If you’re a fan of gingerbread cookies, give these chocolate ginger crinkle cookies a try.
- Unsweetened Chocolate – I used Baker’s Chocolate
- Vegetable Shortening – I used Crisco
- Granulated Sugar
- Large Egg
- All Purpose Flour
- Baking Soda
- Ground Ginger – I used Selefina Spices
- Extra Granulated Sugar for rolling the cookie ball.
Tips and Suggestions for Recipe Success
I test my recipes a few times before I bring them to you. I want you to have success with chocolate ginger crinkle cookies.
- Have all of your wet and dry ingredients measured and ready to go.
- Prepare your cookie sheet with either parchment paper or a silicone baking mat.
- Use an electric mixer, either hand or, stand fitted with the paddle attachment, to combine the dry and wet ingredients.
- These chocolate ginger crinkle cookies don’t spread too much since they are made with shortening. Place the cookie dough balls about 2 inches apart on the prepared baking sheets.
- There is no need to press the cookies down before baking. They will flatten slightly.
- The cookies should have a slightly crackled appearance.
- Cool the cookies for a few minutes on the baking sheet then remove them to a wire rack to cool completely before storing them.
How do you serve chocolate ginger crinkle cookies?
These cookies are delicious with a cup of tea or coffee or a glass of milk. A caramel coffee, cookie butter latte, or gingerbread latte would be delightful too. They are perfect as a lunchbox treat or something sweet after dinner.
How do you store crinkle cookies?
As with most cookies on the site, store these chocolate ginger crinkle cookies in an airtight container on the counter for three to four days.
You could also freeze the cookie batter, before rolling them in the granulated sugar, for about two months. Bring the dough to room temperature before scooping the dough and rolling in sugar. Store the baked cookies as mentioned above.
More Tasty Ginger Cookies
A holiday cookie table isn’t complete without ginger cookies. Fill small bags with gingerbread bites for guests, or make a batch of ginger molasses cookies or the ever-popular gingerbread version of magic cookie bar.
Did you make this recipe? If so, please leave a 5-star review on the recipe card below.
Chocolate Ginger Crinkle Cookies
- 2 squares unsweetened chocolate (1 ounce each)
- ⅔ cup vegetable shortening
- 1 cup sugar
- 1 large egg
- ¼ cup molasses
- 2 ¼ cups flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- Sugar for rolling cookie dough
- Preheat oven to 350℉. Line 2 baking sheets with silicone baking mats or parchment paper.
- Melt chocolate according to package directions. Cool.
- In a medium bowl beat shortening at medium speed with an electric mixer until fluffy. Gradually add the sugar, beating well. Add egg and beat until incorporated. On low speed, mix in molasses.
- Combine flour, baking soda, salt, and ground ginger. Add it to the creamed mixture, stirring well. Stir in the melted chocolate.
- Using a small cookie scoop, shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on the prepared baking sheet.
- Bake at 350℉ for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes before removing to a cooking rack to cool completely.