Chocolate Ginger Crinkle Cookies

This post is sponsored by Bob’s red mill. Thank you for supporting the brands I love and use in my own kitchen. As always, all thoughts and opinions are my own.

This post is sponsored by Bob’s red mill. Thank you for supporting the brands I love and use in my own kitchen. As always, all thoughts and opinions are my own.

With the holidays right around the corner (and a baby on the way!), December is shaping up to be a busy month for my family. In year’s past, it has been my holiday tradition to spend days in the kitchen meticulously cutting out and decorating my favorite holiday cookies—like these honey, sugar, and chocolate sugar cookies—to share with my family and friends.

This year I honestly don’t have the time to spare.

Instead, I’m going to feel out a new holiday baking tradition. My goal is to spend the next few days filling the freezer with cookies from easy-to-make recipes, and enjoying the remaining days by relaxing before our sweet baby arrives.

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These Chocolate Ginger Crinkle Cookies meet all of my criteria this year: simple to make, freeze well, and quickly disappears from the serving plate.

For this cookie recipe, I turned to Bob’s Red Mill Unbleached White All-Purpose Flour. I prefer to use unbleached flour in my baking because it means the flour is not chemically treated. To create the classic light colored appearance and delicate texture of all-purpose flour, the wheat bran and germ are removed during the milling process (which is the key difference between whole wheat and all-purpose flour).

Crinkle cookies get their crackled appearance from being rolled in powdered sugar before baking. The sugar draws out moisture from the outside of the cookie, causing the edges to dry out before the interior is finished baking. This difference in moisture levels causes the top of the cookie to take on a crinkled appearance.

With a handful of chocolate chips to provide a richer chocolate flavor and ground ginger and cinnamon to give the cookie a spiced warmth, these cookies are sure to satisfy your sweet tooth this holiday season.

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One of the qualities I look for in a good holiday cookie is its ability to freeze well. Knowing I have homemade cookies stashed away that can be ready at a moment’s notice is a relief during a busy season when events pop up or unexpected guests drop by. Happily, these chocolate ginger crinkle cookies can be easily frozen using two methods.

The first method is to form the cookie dough into balls and freeze them before rolling them in powdered sugar. When ready to bake, the frozen cookie dough balls can be rolled in the sugar and head straight towards the oven. This method is great when you can spare a few minutes to bake or you want to serve hot cookies straight from the oven.

The second method is to bake the cookies as directed and allow them to fully cool before placing them in an airtight container in the freezer. When ready to be served, pull the cookies from the freezer and allow them to thaw. This method is best when you anticipate the cookies being eaten quickly since the powdered sugar can become sticky if the cookies are left out for longer periods of time.

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These Chocolate Ginger Crinkle Cookies are a seasonal take on the classic cookie. The chocolatey cookies are spiced with ginger and cinnamon to bring out traditional holiday flavors. After chilling the dough, the cookies are dipped in powdered sugar and baked until they take on a crinkled appearance. These cookies are best served alongside friends and family with a tall glass of milk.

One Year Ago: Marbled Pumpkin Chocolate Cake & Pumpkin Caramel Bread Pudding
Two Years Ago: Chocolate Gingersnap Tart
Three Years Ago: Caramel Apple Crumble Pie & Rosemary Olive Bread
Four Years Ago: Maple Syrup Cake with Toasted Almonds & Pumpkin Pie (Dairy-Free!)
Five Years Ago: Pumpkin Spiced Doughnuts & Stovetop Popcorn
Six Years Ago: Molasses Ginger Cookies, Marbled Butternut Squash Bread, Chai Pear Scones, & Hot Bourbon Apple Cider
Seven Years Ago: Grandma’s Applesauce, Honey Roasted Chickpeas, Caramel Apple Tart, & Cranberry Orange Brioche
Eight Years Ago: Fig & Balsamic Jam, Pumpkin Spice Oatmeal, & Raspberry Vanilla Creme Brulee

Chocolate Ginger Crinkle Cookies

Yield 18-22 cookies

1 cup (120 grams) Bob’s Red Mill Unbleached White All-Purpose Flour
1/2 cup (43 grams) cocoa powder
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) brown sugar, packed
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (60 mL) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
3/4 cup (85 grams) powdered sugar

In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, spices, baking powder, and salt. Mix in the vegetable oil, eggs, and vanilla, stirring until a uniform batter forms. Stir in the chocolate chips.

Place cookie dough in the refrigerator for 2 hours (or overnight) until completely chilled through.

Preheat oven to 350 degrees F (180 degrees C).

Place powdered sugar in a small bowl. Set aside.

Roll chilled cookie dough into 1-inch balls. Drop cookie dough balls into the powdered sugar and coat evenly on all sides. Place balls at least 2-inches apart onto a cookie sheet.

Bake for 10-13 minutes, or until cookies have a crackled appearance. Allow cookies to cool for 5 minutes before transferring them to a cooling rack to cool completely.

Honey Cookies

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This honey cookie recipe has been passed down through four generations in my family. Shared between mother and daughter, grandmother and granddaughter, and cousin to cousin, this recipe is weaved throughout our family history. The honey cookies are guests at our holiday celebrations, making their appearance when family is gathered.

Growing up, the honey cookies were served out of large vintage yellow Tupperware container, brought in from the cold garage after the evening meal. By this time, the dessert table was already full, arranged with candies and cookies of all flavors and textures on brightly colored holiday plates. Since the honey cookies were a late arrival to the party (we would have certainly spoiled our appetites if they arrived sooner), they were placed on a nearby dining room chair. It didn't matter that the cookies were cold, or that they were not presented just so—everyone knew they were the genuine star of the holiday table.

Memories of holidays past bring up images of family laughing around the table, cousins sneaking extra cookies in pockets and up sleeves, and my grandfather reminding everyone, again, how much he loved these cookies.

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These honey cookies are a modest spiced cookie, no flashy sprinkles or bright colors, but it is their simplicity that makes them beautiful. The recipe for these honey cookies is traditionally of German heritage, prepared over the stove instead of in a mixer. The sugars are brought to a boil before the mixture is combined with butter, eggs, and sour cream. Once the flour is stirred in, the soft dough is chilled in the refrigerator to stiffen. The baked cookies have a unique texture—soft, yet substantial.

These honey cookies hold so much nostalgia for me. The smell brings out the savory and sweet scents of Christmas Eve dinner. The sight carries images of my late grandfather telling everyone another story, cookie in hand. The taste—well, the taste is of home.

May these cookies bring you and yours as many memories as they have given me.

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These soft Honey Cookies embrace the comforting flavors of the holiday—cinnamon, nutmeg, cloves, and anise. The spices come together beautifully and the addition of sour cream make these cookies soft to the touch and to the taste. An anise glaze may be added for a touch more flavor and a hint more sweetness. The cookies bake up smooth, which is perfect for decorating if you choose to do so. Share these cookies with family and friends during your holiday celebrations—perhaps you'll start a new tradition. 

One Year Ago: Chocolate Cream Pie
Three Years Ago: Chocolate Sugar Cookies
Four Years Ago:  Sugar Cookies 
Five Years Ago: Red Wine Chocolate Truffles & Gingerbread Cookies
Six Years Ago: Candy Cane Popcorn
Seven Years Ago: Chocolate Truffles

Honey Cookies

Yields approximately 4 dozen cookies

1 cup (340 grams) honey
1 cup (200 grams) brown sugar, packed
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon anise extract*
1/4 cup (57 grams) butter
1/4 cup (60 mL) strong black coffee
2 large eggs, whisked
1/2 cup (113 grams) sour cream
1 teaspoon baking soda
1 teaspoon baking powder
5 cups (600 grams) all-purpose flour

In a large saucepan, bring the honey, brown sugar, cinnamon, nutmeg, ground cloves, and anise extract to a boil over medium-high heat. Once boiling, turn off the heat and add the butter and coffee. Allow mixture to cool to room temperature before adding the eggs, sour cream, baking soda, and baking powder. Stir well. Gradually mix in the flour to form a soft dough. Refrigerate for 6 hours or overnight, until the dough stiffens considerably.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

On a heavily floured surface, roll out dough to 1/4-inch thickness. Cut out 2-inch round cookies (or other shapes), re-rolling dough as needed. If you don't have a round cookie cutter, a water glass will also do the trick. Bake for 12 minutes, or until cookies are lightly browned and puffed. Cool completely before glazing.

Anise Glaze** 
1 cup (227 grams) powdered sugar
1/8 teaspoon anise extract
2 teaspoons heavy cream, plus extra if needed

In a small bowl, mix together powdered sugar, anise extract, and heavy cream. If glaze is too thick, add more cream 1 teaspoon at a time until glaze is spreadable. Spread glaze onto cookies with an offset spatula and allow cookies to rest until glaze to set before serving or storing.

* 3/4 teaspoon anise seed can be substituted for the anise extract.

**In the photographs shown above, I decorated the cookies with a royal icing flavored with anise extract, but honey cookies are traditionally spread with or dipped into the anise glaze.

Peppermint Chocolate Cookies

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Time is fleeting during these December days. The calendar continually grows fuller, as events and errands are penciled in for the evenings and weekends. With shopping to do and friends to meet, the holiday season is passing by too quickly. After realizing earlier this week that there are only two weekends before Christmas, I panicked. How would I be able to fit in everything without being overwhelmed? I stepped back for a minute, took a deep breath, and scheduled in time for myself.

Time is one of the most precious gifts we have to share—with ourselves and others. As an introvert, I enjoy keeping my free time to myself, but I often remind myself the value of sharing time with the people I care about the most. Phone calls and coffee dates often carry more meaning than we anticipate. I'm holding onto those important moments this season.

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One of my personal holiday traditions is baking and decorating holiday cookies. Each year I look forward to putting on a cheesy holiday movie marathon and spending time in the kitchen doing something I love. Though decorating may grow old after several long hours, the joy of being able to share the results is enough to keep me going. Even though I blocked out time for myself next weekend, I started the holiday baking early with these Peppermint Chocolate Cookies.

Buried in a pile of recipe drafts, I found a loved, but forgotten recipe for double chocolate chip cookies. I dressed up the cookies with a chocolate glaze and crushed candy canes. To suit your tastes, feel free to leave the chocolate chips out of the batter for less intense chocolate flavor, or add a hint of peppermint extract to the batter to boost the candy cane flavor. Either way, it's difficult to go wrong with this recipe.

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Peppermint Chocolate Cookies are a seasonal delight. Double chocolate cookies are half-dipped into a rich chocolate glaze. Before the cookies set, they are sprinkled with crushed candy canes and crunchy chocolate sprinkles. For extra peppermint flavor, add 1/4 teaspoon of peppermint extract to the cookie batter. These cookies are perfect for cookie exchanges, holiday gatherings, or dipped into a tall glass of cold milk.

One Year Ago: Poached Pear Gingerbread Loaf & Cinnamon Star Bread
Two Years Ago: Swedish Tea Ring 
Three Years Ago: Almond Espresso Cookies 
Four Years Ago:  Cranberry Upside Down Cake & Peppermint Marshmallows
Five Years Ago: Persimmon Cake, Lemon Cranberry Scones, Chocolate Pomegranate Tart, & Almond Cardamom Rolls
Six Years Ago: Pumpkin Granola Bars, Banana Cocoa Smoothie, Honey Cookies, & Peppermint Pinwheels
Seven Years Ago: Blueberry Brownies, White Chocolate Truffles, Pear Chips, & Candy-Striped Meringues

Peppermint Chocolate Cookies

Yields 2 dozen cookies

Chocolate Cookies
1/2 cup (113 grams) butter, room temperature
2/3 cup (130 grams) brown sugar, packed
1/3 cup (66 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cup (170 grams) all-purpose flour
1/3 cup (40 grams) cocoa powder
6 ounces (170 grams) semisweet chocolate chips, optional

Chocolate Glaze
6 ounces (170 grams) semisweet chocolate, coarsely chopped
1/2 cup ( mL) heavy cream
Candy canes, crushed
Chocolate crunch sprinkles, optional

Preheat oven to 350 degrees F (180 degrees C).

In a large mixing bowl, beat together the butter and sugars until light and fluffy. Add the egg and vanilla extract and continue beating until smooth. Gradually add the baking soda, salt, flour, and cocoa powder, mixing until uniform. Stir in the chocolate chips, if desired.

Drop dough by the tablespoon onto a cookie sheet. Bake for 10-12 minutes, or until set. Allow the cookies to rest on the cookie sheet for a few minutes. Then transfer to a cooling rack to cool completely.

For the chocolate glaze, bring the heavy cream to a near boil in a small saucepan. Immediately remove from heat and pour over chopped chocolate, allowing the chocolate to melt for 5 minutes before stirring until smooth and uniform. Set aside. 

To decorate cookies, dip half of the cookies into the chocolate glaze. Sprinkle crushed candy canes and chocolate crunch sprinkles over the chocolate. Allow cookies to rest until set before eating.