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+ servings

Chocolate & Gingerbread Crinkle Cookies

Two different flavours of cookie from one easy cookie dough! These crinkle cookies are soft and crackly, flavoured with cocoa powder (for chocolate crinkle cookies) or gingerbread spices (for gingerbread crinkle cookies). You can even combine both flavours to make gingerbread-spiked chocolate cookies!
Course Cookies
Cuisine American
Keyword Christmas, holidays, vegan option
Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 20 minutes
Total Time 50 minutes
Servings 28 cookies


  • 115 g (1/2 cup) unsalted butter
  • 200 g (1 cup) light brown sugar
  • 1 medium egg yolk
  • 1 medium egg
  • 240 g (2 cups) plain white flour (all-purpose flour)
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt

For the chocolate cookies:

  • 30 g (1/3 cup) unsweetened cocoa powder

For the gingerbread cookies:

  • 30 g ground almonds (almond flour)
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 4 pods green cardamom papery casings removed, crushed in a mortar & pestle

For rolling:

  • 60 g (1/2 cup) icing sugar (powdered sugar)
  • 40 g (1/4 cup) granulated sugar


  • Heat the butter in a small pot over a medium-low heat. Once melted, continue to cook the butter until it foams up and smells nutty. Remove from the heat and allow to cool for a few minutes.
    115 g (1/2 cup) unsalted butter
  • In a large bowl, mix the light brown sugar and browned butter, scraping all the bits of golden stuff from the bottom of the pot into the bowl too. Add the egg and yolk and mix again until smooth. Add the flour, bicarbonate of soda and salt then stir together to get a firm dough.
    115 g (1/2 cup) unsalted butter, 200 g (1 cup) light brown sugar, 1 medium egg yolk, 1 medium egg, 240 g (2 cups) plain white flour (all-purpose flour), 1 tsp bicarbonate of soda, ¼ tsp salt
  • Take half of the dough and place it into a second bowl. To one portion of dough, mix in the cocoa powder (this is easiest to do by squishing together by hand) and set aside.
    30 g (1/3 cup) unsweetened cocoa powder
  • To the other portion of dough, add the ground almonds, ginger, cinnamon, clove and crushed cardamom. Mix together and set aside.
    30 g ground almonds (almond flour), 1 tsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground cloves, 4 pods green cardamom
  • Chill both the doughs for 20 minutes.
  • When ready to bake, preheat the oven to 170°C/340°F fan (190°C/370°F non-fan) and line two baking trays with baking paper. 
  • Roll the dough into balls which weigh around 24 grams – you should get around 14 balls of chocolate dough and 14 balls of gingerbread dough
  • Place the granulated sugar into one shallow dish and the icing sugar into a second shallow dish. Roll the balls of dough in the granulated sugar first, then roll in the icing sugar. Place onto the baking tray, spacing the balls a few cm apart. Flatten the balls slightly then place into the oven.
    60 g (1/2 cup) icing sugar (powdered sugar), 40 g (1/4 cup) granulated sugar
  • Bake for 10 minutes. They will be soft whilst they’re hot but will firm up as they cool.
  • Transfer to a wire rack to cool then, once completely cooled, transfer to an airtight container for up to 1 week.



Vegan option: use vegan butter in the dough – just melt this, no need to brown it. In place of the egg and yolk, use 80g (1/3 cup) aquafaba.
For chocolate gingerbread cookies: don't split the dough in half. Instead, mix the cocoa powder, ground almonds and spices into all of the dough. Shape and bake as usual. 
If the cookies aren't very crackly: whilst still warm from the oven, gently press down on each cookie with the back of a spatula. This should help them crackle more.