Gingery Brownie Crinkle Cookies Recipe (2024)

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Cooking Notes

Sue

Recipes like this (unfussy cookie recipes) call for mixers because the people who write them think it's easier, and they all own mixers. I make a very similar cookie every year with a bowl and a wooden spoon and it works marvelously.

Heidi

We added cayenne pepper and ground ginger to add a little more heat and gingery flavor. "This was a life-changing cookie. I ate it yesterday and quit my job, broke up with my boyfriend of 9 years, and will be moving to Tucson to raise llamas in the mountains." - Heidi F.

Jenny

Just made these. Outstanding. Took a little longer than 30 min with prep but worth it. Cooking time was 9 min. Made about 20 biggish cookies. They are so rich that next time I’ll make 40 little ones.

Reagan

My grocery store didn’t have any candied ginger so I made my own - used a vegetable peeler for very thin strips and put them in a small pan with 1:1 white sugar and 1/3-1/2 cup of water. Simmered/boiled until they were soft and most of the water had evaporated, then laid them out on a sprayed cooling rack to set. So yummy! Also made candied lemon strips about the same size (candied the lemon slices, then cut them.) Both were perfect. One thing to note - the bottoms burned quickly. Top rack!

Jessica

You get a much lighter, "melty" texture if you wisk the eggs and sugar first, as the recipe calls for. The cookies are still fudgy, but not dense or cakey -- they have a softness that's distinctive to this technique.

Kate

After one abject failure, ran this again. As noted previosuly I was pretty sure that the problem arose from taking too long to assemble the dough, so this time, full mise en scene prepped and ready to assemble *quickly*. Worked like a charm. This recipe relies on two time-sensitive features - the temperature of the choc/butter and the whipping of the eggs/sugar. Prep *everything* fully, then assemble *fast*. This recipe really should say this, since so cookies are so often lenient on this.

Carrie

Enjoyed these cookies, but the "gingery" part is somewhat understated. In fact, I could barely taste any ginger at all! (I grated a heaping tablespoon of fresh ginger too!) So next time, I'm upping the ginger and maybe augmenting with ground as well.

Sydney

Yes, definitely freeze before baking if it's hot out.You can freeze shaped cookie balls on a baking sheet lined w parchment. Freeze for 20-30 mins and bake direct from freezer, just make sure oven is preheated well.That should help with shape and also will give you a taller cookie as they'll spread less.

Gayle

Not crazy about ginger -- wondering about deleting all ginger but putting bits of candy cane on top. Thoughts, anyone?

LMcL

Made them gluten free so my dad could have some and sub’ing a GF flour 1:1 worked and they tasted great.

Gramma Bakes

Has anyone tried regular, or dark choc chips in place of bittersweet? For those with a Trader Joe's nearby, their candied ginger is the best I have ever used; in the dried fruit section.

Deb

I made these gluten free by using buckwheat flour and less sweet by using half the sugar and not adding the chocolate chips. The chocolate and ginger flavors were enhanced and the cookies were delicious, very pretty and not intensely sweet.

Emily

Delicious! Made these without the added chocolate chips and did not miss them in the least. Still very rich and super chocolatey.

Corinne

My lord these are good cookies. I'm not a big fan of mixing ginger & chocolate, and I almost substituted these cookies for a purer chocolate one on my tray this year but I'm so glad I didn't. I am fully committed to making the whole array Spungen compiled. The only feedback I'd give is that the smaller the better: I used my tiniest cookie scoop and just a few slices of crystalized ginger. The cookies are very very delicate! Two of them broke as I was transferring to a cookie sheet. Be careful!

Kitchen Ratz

I mixed the toppings: candied ginger, candied orange, candied lemon, some I left topless. Everything else the same.

chris b

I’ve made and consumed roughly a million cookies in my 75 years and these are at the very top of the list. Do yourself a favor and try them!

Shannon Arnold

These have been such a hit that my husband says they are the best I’ve ever made and I need to buy more crystallized ginger! I had found frozen squares of portioned out ginger as a seasonal item at Aldi, worked great for this.

Cheryl

My dough was very stiff and dry, as if the chocolate seized. I used dark chocolate, not sure if that would make such a difference. I also have a cold kitchen but tried to work quickly. Maybe I cooled the melted chocolate too much. Anyway, the cookies came out fine. Cakey and not as glossy as the photo.

Courtney

These are some of the best cookies I have ever eaten.

kogs

Used powdered ginger instead of fresh- about a tablespoon seems like a lot but made for a subtle ginger flavor. I never top with candied ginger as I don’t like the textures together and they’re wildly successful even without

Joyce

Used GF flour to excellent result, added about 1/4 cup chopped candied ginger to the batter, too. So chocolatey!!

Peanut

I melted 8 oz chocolate chips (semi sweet) with 1 T butter, for the other 3 T butter I used unsweetened applesauce instead. They weren't as crinkled but they were still very tasty! I also added 4 oz. Chocolate Chips to the cookies and more fresh ginger and candied ginger on top than the recipe called for, they had a good chocolate-ginger mixed flavor so extra ginger was a good choice! I got 24 cookies so I might do a double batch next time.

Robin

Terrific. So delicious - and are the perfect treat to have in your pack for cross-country skiing!

Eric from Boston

These were delicious but didn't come out nearly as glossy as they appear in the photograph. I suspect (but did not confirm) that this is because I did not work quickly enough assembling things so as to have the dough still warm when baking it. If this is indeed a requirement it should be described in the recipe...

Kaia

These are so full of chocolate flavor that I instantly wished I had peppermint in them! Some crushed candy canes instead of ginger on top would be great!

Delicious

One of the best new cookie recipes I’ve made in a long time!!! I didn’t have ginger, so swapped the fresh ginger for a mix of spices - cinnamon, ginger and a pinch of cayenne - and used high quality chocolate. I then stuck it in the fridge to firm up so that I could roll in powdered sugar. They came out PERFECTLY. So pretty, and intensely schoclate, like a truffle more than a cookie.

Grace

This SUPER fudgy - more like a candy than a cookie. But great flavor. Just too much chocolate for me, if that’s even possible haha!

SRG

I make these every year but they are very prone to disintegrating and tough to gift. Any suggestions on how to make sure they are a little more firm and don't easily fall apart?

Alison

Just made this for a fall picnic. Easy, delicious, and a huge hit. I could definitely taste the ginger.

Buff

I used 72% chocolate for the recipe and the chunks and the resulting cookies were far too bitter. Next time I’ll add a little more sugar and go with semi sweet chocolate chips. The texture is fantastic, though.

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Gingery Brownie Crinkle Cookies Recipe (2024)

FAQs

Why are my crinkle cookies not crinkling? ›

If your crinkle cookies are flat, then it could also be that the leavening is off. Make sure to use only baking powder. Baking soda will cause these cookies to spread, while baking powder will help them puff upwards for a nice crackle.

Why didn't my crinkle cookies crack? ›

Why didn't my chocolate crinkle cookies crack? The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired.

How to get cracks in ginger cookies? ›

The best way to get crinkles on the top is to take the cookies out of the oven when cooked. While they are still soft, use a fork and flatten them slightly. Perfect crinkles every time.

What makes a cookie crinkle? ›

The part that makes this a 'crinkle' cookie is the generous coating of powdered sugar that the cookie dough ball gets before going into the oven. As it bakes and spreads on the baking sheet, cracks develop and are exposed, giving the perfect crackle cookie.

How do you make cookies softer instead of crunchy? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

What makes a cookie chewy instead of crunchy? ›

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Why are my ginger cookies so hard? ›

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

How do you get the cracks in cookies? ›

Issues with cracking usually derive from the sugar coating, not enough or expired baking powder or baking soda, or the oven temperature isn't hot enough. Solution: Granulated sugar is more effective at drying the surface than powdered sugar.

Why are my crinkle cookies hard? ›

Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior.

Can I bake crinkles without parchment paper? ›

Can you bake crinkles without parchment? Yes, you can bake Chocolate Crinkle Cookies without parchment paper. Grease the baking sheet with cooking spray, oil, or butter. Don't overdo it because it can cause the cookies to spread out too much.

Why is my crinkle cookie dough dry? ›

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Why don't my cookies come out crispy? ›

Decrease the number of eggs in your recipe, or use egg yolks in place of whole eggs. Too high a ratio of brown sugar to white sugar. Increase the ratio of white sugar to brown sugar, or use all white sugar. Using corn syrup will also help crisp up a cookie when it bakes.

Why are my cookies not puffing up? ›

If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise. Moreover, butter that's warmer than room temperature melts in an instant in the oven, encouraging the dough to spread quickly with it.

Why didn't my cookies crackle? ›

The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated)

What makes cookies crackle on top? ›

Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior.

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