Cocoa Spice Crackles

Cocoa Spice Crackles

Ginger lovers---here’s your cookie! One bite and your taste buds will burst with flavors of chocolate, ginger and cinnamon!

45 min. prep time
4 dozen cookies
343 Ratings


1 cup sugar
3/4 cup Land O Lakes® Butter, softened
1/4 cup firmly packed brown sugar
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
2 tablespoons crystallized ginger, finely chopped*
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup mini real semi-sweet chocolate chips
Coarse grain sugar or sugar


Combine 1 cup sugar, butter and brown sugar in large bowl. Beat at medium speed until creamy. Add eggs; continue beating until well mixed. Reduce speed to low; add all remaining ingredients except chocolate chips and coarse grain sugar. Beat until well mixed. Stir in chocolate chips. Refrigerate until firm (4 hours or overnight).

Heat oven to 350°F. Shape dough into 1 1/4-inch balls with lightly floured hands. Roll in coarse grain sugar. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until set. (Do Not Overbake.)

*Substitute 1/2 teaspoon ground ginger.

Recipe Tip

Sparkling coarse grain sugar gives cookies additional sparkle. It is available in large supermarkets or stores that sell cake decorating supplies.

Nutrition Facts (1 cookie)

Calories: 80

Fat: 4.5g

Cholesterol: 15mg

Sodium: 35mg

Carbohydrates: 11g

Dietary Fiber: <1g

Protein: 1g

Recipe #12650©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this wonderful cookie exactly the way the recipe says and it was a delicious new flavor combination. It was just like written above - "One bite and your taste buds will burst".
This is the other Land o Lakes cookie recipe at the top of my list (see Cherry Rum Ribbons). This is a chocolate cookie for sophisticated tastes. The variety of spices make it different and wonderful.
This is a very soft cookie with delicious flavors. I used cinnamon chips instead of chocolate. My only difficulty was my cookies flattened out during baking rather than remaining round and plump as shown in the picture. I tried baking them from room temperature and from chilled and both times they spread out. I did find that baking them from room temperature for 12 minutes resulted a uniform round cookie with good texture. This cookie packs a great, unique flavor!

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