Cocoa Spice Crackles
Cocoa Spice Crackles Image

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
05 hrs 15 min


1 cup sugar

3/4 cup Land O Lakes® Butter, softened

1/4 cup firmly packed brown sugar

2 large Land O Lakes® Eggs

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 semi-sweet chocolate chips

Coarse grain sugar or sugar


 *Substitute 1/2 teaspoon ground ginger.

How to make

  1. STEP 1

    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 4 hours or overnight or until firm.

  2. STEP 2

    Heat oven to 350°F.

  3. STEP 3

    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 10-12 minutes or until set. (Do not overbake.)

Tip #1

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


4.5Fat (mg)
15Cholesterol (mg)
35Sodium (mg)
11Carbohydrates (g)
<1Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  January 31, 2012

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".

— says Lynn M.
  November 15, 2010

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.

— says Sherri
  November 21, 2008

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!

— says mardee
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