Sharing a seriously fun love for food

Gingerbread Crinkles

Gingerbread Crinkles

Think gingerbread in crinkle cookie form rolled in tiny crystals of sugar. Crisp on the outside with a delicious chewy bite on the inside with all the flavors of the holidays dancing in your mouth!

We’ve made holiday cookies for years – many years out of necessity working with a tight budget as a single Mom. But the tradition continued in a fun way to share our love of food. Chocolate Crinkles are always on the holiday list and some years we had cutout gingerbread cookies. This year I pulled out a twist on these two classics.

Start with the basics in a cookie dough similar to the one we use for gingerbread – molasses, pure vanilla and the richness of butter.

Then beautiful spices including ginger, cinnamon, cloves and nutmeg.

Roll the balls of dough in crystals of sugar sweetness.

Pop them in the oven and these little cookies will fill your kitchen with all the smells of the season and the flavors are every bit as wonderful.

‘Tis the season!

Gingerbread Crinkles

6 tablespoons butter

¼ cup molasses

1 teaspoon pure vanilla extract

1 extra-large egg

2 cups flour

1 cup sugar, plus ½ cup extra for rolling

2 teaspoons baking soda

2 teaspoons ground ginger

2 teaspoons ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon freshly grated nutmeg

¼ teaspoon kosher salt

Melt the butter in a small saucepan over medium-low heat.

Whisk in the molasses and the vanilla extract.

Allow the mixture to cool slightly then whisk in the egg.

In a large bowl combine the flour with 1 cup sugar along with the baking soda, ginger, cinnamon, cloves, nutmeg and kosher salt.

Pour the molasses mixture into the dry ingredients and stir to combine.

Then work the dough gently with your hands to make sure the flour and spices are mixed well with the molasses mixture.

Wrap the dough in plastic wrap and refrigerate for 20 minutes. When you’re ready to bake, place the remaining ½ cup sugar in a small bowl. Using a small ice cream scoop measure out 1” balls of dough.

Roll the cookie dough in the sugar, covering all sides. Place the cookies on baking sheets lined with a Silpat liner or parchment paper, leaving about 2″ between each cookie.

Bake in a 350-oven for 10 minutes.

Allow the cookies to cool slightly on the baking sheets then transfer to wire racks to cool completely.

Makes about 3-1/2 dozens cookies.

Gingerbread Crinkles, courtesy of Preserving Good Stock

December 12, 2018
: Makes about 3-1/2 dozen cookies.

Think gingerbread in crinkle cookie form rolled in tiny crystals of sugar. Crisp on the outside with a delicious chewy bite on the inside and all the flavors of the holidays dancing in your mouth!

By:

Ingredients
  • 6 tablespoons butter
  • ¼ cup molasses
  • 1 teaspoon pure vanilla extract
  • 1 extra-large egg
  • 2 cups flour
  • 1 cup sugar, plus ½ cup extra for rolling
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon kosher salt
Directions
  • Step 1 Melt the butter in a small saucepan over medium-low heat. Whisk in the molasses and the vanilla extract.
  • Step 2 Allow the mixture to cool slightly then whisk in the egg.
  • Step 3 In a large bowl combine the flour with 1 cup sugar along with the baking soda, ginger, cinnamon, cloves, nutmeg and kosher salt.
  • Step 4 Pour the molasses mixture into the dry ingredients and stir to combine. Then work the dough gently with your hands to make sure the flour and spices are mixed well with the molasses mixture.
  • Step 5 Wrap the dough in plastic wrap and refrigerate for 20 minutes.
  • Step 6 When you’re ready to bake, place the remaining ½ cup sugar in a small bowl.
  • Step 7 Using a small ice cream scoop measure out 1” balls of dough. Roll the cookie dough in the sugar, covering all sides.
  • Step 8 Place the cookies on baking sheets lined with a Silpat liner or parchment paper, leaving about 2″ between each cookie.
  • Step 9 Bake in a 350-oven for 10 minutes.
  • Step 10 Allow the cookies to cool slightly on the baking sheets then transfer to wire racks to cool completely.
  • Step 11 Store cookies in a sealed container.

 



Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!