gingerbread crinkle cookies

Gingerbread crinkle cookies are a must-try during the holidays. They are chewy, full of ginger flavor and coated in sugar with exposed cookie cracks.

Gingerbread Crinkle Cookies

(375 g) all-purpose flour

(150 g) packed dark brown sugar

baking soda

cinnamon

ginger

cloves

salt

(170 g

(180 ml) unsulphured molasses ((not blackstrap))

milk

(100 g) granulated sugar

(60 g) confectioners' sugar

With an electric mixer (either hand or stand) stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 20 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.

Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate the dough 2 hours or overnight.&sup1;

Preheat the oven to 350&deg; F. Line the two baking sheets with parchment paper.

Take the cookie dough out of the fridge and scoop a heaping tablespoon full of dough. Roll dough into a ball and be careful not to overwork the dough as it will lose its chill and get too warm.&sup2; Roll each dough ball in the granulated sugar until coated. Transfer ball to confectioners&rsquo; sugar and roll again until coated evenly. Place the coated dough balls 1-inch apart from each other on the prepared baking sheet.

Bake the cookies until set in the centers, 12 minutes. Do not over bake. Cool the cookies on the sheets 2 minutes, then remove the cookies to a wire rack to cool to room temperature. Store gingerbread crinkle cookies in an airtight container at room temperature for up to a week.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1506974823/uaalu9gaqdbqxhzvkkyg.mp4

The perfect chewy gingerbread crinkle cookie! Easy to make and is perfect for the holidays!

yellow cake mix

eggs

vegetable oil (or melted butter)

tsp ginger

½ tsp ground cloves

molasses

sugar

preheat

Preheat oven to 350°F and line a baking sheet with parchment paper.

dry ingredients

In a mixing bowl combine cake mix, eggs, oil, ginger, cloves, cinnamon, and molasses.

roll

Drop spoonfuls of batter into the powdered sugar and roll them around so they are completely coated. The batter is really sticky so this part gets a little messy.

bake

Place on prepared baking sheet and bake for 10-12 minutes.

enjoy

https://www.youtube.com/watch?v=D0cAxH8w-RI

Perfect soft and chewy gingerbread cookies! Easy to make and perfect for the holidays!

Recipe here: https://www.atablefullofjoy.com/soft-gingerbread-cookies/

#gingerbread #cookies #christmas

Easy Gingerbread Cookies

These gingerbread crinkle cookies are perfectly melt-in-the-mouth tender and they have the most amazing gingerbread flavour, with plenty of molasses and spices in the cookie dough. They’re incredibly easy to make and guaranteed to become a new holiday favourite. And you’d never know that they’re both gluten AND dairy free, absolutely everyone will love them.

Gingerbread Crinkle Cookies (Gluten &amp; Dairy Free)

75 g (¼ cup + 2 tbsp) dark brown soft sugar

g (2 tbsp) caster/superfine sugar

55 g (¼ cup) neutral-tasting oil, oil

70 g (3½ tbsp) unsulphured molasses

US large/UK medium egg, room temperature

vanilla bean paste ((or 1 tsp vanilla extract))

240 g (2 cups) plain gluten free flour blend

tsp baking powder

nutmeg

⅛ tsp ground allspice

⅛ tsp ground cloves

g (½ cup) granulated sugar,

90 g (¾ cup) powdered/icing sugar,

In a large bowl, whisk together the dark brown sugar, caster/superfine or granulated sugar, oil, molasses, egg and vanilla until well combined. Whisk until the mixture is noticeably paler in colour, but it doesn&#39;t have to be very fluffy (don&#39;t use a stand or a hand mixer for this, just whisk it by hand using a large balloon whisk).

In a separate bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, salt, cinnamon, ginger, nutmeg, allspice and cloves, and add them to the wet ingredients. 

Mix with a wooden spoon or a rubber spatula until you get a smooth, fairly soft and sticky cookie dough, it&#39;ll be almost batter-like. Tip: Don’t panic when the texture of your initial cookie “dough” is very soft and sticky, like a thick cake batter. That’s how it should be! And while you might be tempted to add more flour: resist that temptation, as it would make your cookies far too dry and they wouldn’t spread correctly in the oven.

Chill the cookie dough in the fridge for at least 1-2 hours before proceeding to the next step. You can also keep it in the fridge overnight if you want to bake the cookies the next day.Tip: In addition to firming up the cookie dough into something you can actually handle and shape into balls, chilling also ensures that the cookies won’t melt into puddles during baking.

Making the cookie dough:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line 2 large baking sheets with parchment/baking paper.Tip: You&#39;ll bake the cookies in two batches, so you can line 2 baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.

Use a 1-tablespoon measuring spoon to scoop out a portion of the cookie dough and roll it between your palms to shape it into a ball.Tip 1: The cookie dough will still be slightly soft and sticky, even after it&#39;s been thoroughly chilled. You can dip your spoon in some powdered/icing sugar first, before scooping. This prevents the cookie dough from sticking to the spoon and makes the whole process easier and faster. Tip 2: If the cookie dough sticks to your hands as you go to roll it into a ball, you can lightly dust your hands with a bit of powdered/icing sugar as well. This will prevent sticking.

Roll the cookie dough ball first in granulated sugar and then in powdered/icing sugar until it&#39;s fully coated.Tip: Rolling the cookies in granulated sugar first prevents the powdered/icing sugar from melting into the cookie dough in the oven, resulting in much prettier cookies, with a lovely white coating of powdered sugar that cracks to give a beautiful random pattern.

Repeat with the rest of the cookie dough, you should get 24 cookies in total.

Shaping &amp; coating the cookies:

Place the cookie dough balls on the lined baking sheets, at least 1½-2 inches (4-5cm) apart. The cookies will spread and expand slightly during baking.Place the baking sheet with the cookies that you won&#39;t be baking straight away in the fridge until needed.

Bake one baking sheet at a time at 350ºF (180ºC) for 8-11 minutes or until the cookies have risen and expanded into little rounded mounds with cracks in their sugar coating. The cookies are done when the cracks no longer look wet or shiny.Baking the cookies for 8-9 minutes will give you softer cookies with a slightly underbaked, almost fudgy centre but they will collapse slightly in the middle. Baking them for 10-11 minutes will give you cookies that are fully baked through and that keep their round shape perfectly. They’ll still be deliciously tender and moist, but they won’t have that soft, slightly fudgy centre.

The cookies will be very soft and delicate immediately out of the oven. Allow them to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.

Baking:

The gingerbread crinkle cookies keep well in an airtight container in a cool dry place for about 1 week.

Storage:

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Top 3 gingerbread crinkle cookies recipes from across the web

The most viewed gingerbread crinkle cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gingerbread Crinkle Cookies

Gingerbread Crinkle Cookies

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The most viewed gingerbread crinkle cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine