Gingerbread Crinkle Cookies Recipe – Easiest Recipe Ever: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.
It’s the day of the cookie! This is yet another reason for me to bake cookies during the Christmas season. I made crinkle cookies today, but they weren’t the classic chocolate kind. I got really good at making cookies when I made gingerbread crinkle cookies. They are just as festive and sweet as they sound.
Gingerbread cookies with shapes cut out of them, gingersnaps, ginger thins, crunchy gingerbread cookies, and crispy gingerbread cookies are all common, but gingerbread crinkle cookies are not. I looked everywhere but couldn’t find a recipe for the cookie I wanted to make. I naturally took on the task and began testing recipes.
Gingerbread Crinkle Cookies Recipe – Easiest Recipe Ever
Ingredients
- 3 cups (375 g) all-purpose flour
- ¾ cup (150 g) packed dark brown sugar
- ¾ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 12 tablespoons (170 g or 1 1/2 sticks) unsalted butter, softened, but still cool, cut into 1/2-inch cubes
- ¾ cup (180 ml) unsulphured molasses, (not blackstrap)
- 2 tablespoons milk
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) confectioners’ sugar
Instructions
- On low speed, mix the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt with an electric mixer (hand or stand). This should take about 20 seconds. Put the mixer on hold and add the butter pieces. For about 1 1/2 minutes, mix at medium-low speed until the combination is sandy and looks like fine meal. Slow down the mixer and add the sugar and milk slowly while it is still going. For about 20 seconds, mix the dough until it is equally wet.
- Turn up the speed to medium and mix for about 10 seconds, or until everything is well mixed.
- Put the dough on a work surface and cut it in half. Making two round disks out of the dough, work with one piece at a time. Freeze them for 20 to 30 minutes, or until they are hard. You could also put the dough in the fridge for two hours or overnight.
- Warm the oven up to 350° F. Put parchment paper on both of the baking sheets.
- Take the cookie dough out of the fridge and fill a tablespoon full of it. Make a ball out of the dough, but don’t work it too much or it will lose its chill and get too warm.² Add enough granulated sugar to cover each dough ball. Place the ball in the confectioners’ sugar and roll it again until it is evenly covered. Place the dough balls, one inch apart, on the baking sheet that has been prepared.
- For 12 minutes, or until the cookies are set in the middle. Do not bake for too long. For two minutes, let the cookies cool on the baking sheets. Then, move them to a wire rack to cool completely. Gingerbread crinkle cookies can be kept at room temperature for up to a week in a container that doesn’t let air in.
Recipe Tips from Expert
- Making cookie dough ahead of time: You can freeze cookie dough for up to a month. Before you bake, let the dough thaw in the fridge. This way, when you roll it into balls, it will still be cold.
- If the dough gets too warm while you’re rolling it out, just put the baking sheet with the cookie dough balls on it in the fridge for 10 minutes before putting it in the oven to bake.
Nutrition Info
- Calories: 192kcal
- Carbohydrates: 34g
- protein: 2g
- fat: 6g
- saturated fat: 4g
- polyunsaturated fat: 1g
- monounsaturated fat: 1g
- trans fat: 1g
- cholesterol: 15mg
- sodium: 135mg
- Potassium: 188mg
- fiber: 1g
- sugar: 21g
- vitamin a: 178IU
- vitamin c: 1mg
- calcium: 37mg
- iron: 1mg
