Think crinkly gingerbread cookies, rolled in tiny, glistening crystals of sugar and full of holiday spices. Baked just until they’re lightly crisp on the outside with a puffed, slightly chewy bite with all the flavors of the holidays dancing in your mouth!
We’ve made holiday cookies for years creating 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. A few years back I pulled together a twist on these two classics. Start with the basics wrapped into a cookie dough – similar to the one we use for gingerbread – molasses, pure vanilla, and the richness of butter. Toss in those beautiful spices of ginger, cinnamon, cloves, and nutmeg, sweetened with sugar.
Roll the cookie dough in a layer of sugar and pop in the oven, baking until these little cookies are puffed.
The fragrance 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, about 5 minutes, then whisk in the egg.
In a large mixing bowl combine the flour with 1 cup of the sugar along with the baking soda, ginger, cinnamon, cloves, nutmeg, and kosher salt.
Pour the molasses mixture into the dry ingredients.
Stir on low speed to blend together, about 2 minutes.
Gather the dough together and shape into a disc. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 375-degrees. Place the remaining ½ cup sugar in a small bowl. Using a small ice cream scoop or small spoon, measure out 1” balls of dough.
Roll the cookie dough into round balls, then roll in the sugar, covering all sides.
Place the cookies on baking sheets lined with a Silpat liner or parchment paper, leaving about 2” to 3” between the cookies.
Bake in a 375-oven for 10 minutes.
Allow the cookies to cool slightly on the baking sheets then transfer to wire racks to cool completely.
Makes about 3-½ dozens cookies.
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Gingerbread Crinkles
Equipment
- small saucepan
- Electric mixer
- Baking sheets lined with Silpat liners or parchment paper
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
Instructions
- 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, about 5 minutes, then whisk in the egg.
- In a large mixing bowl combine the flour with 1 cup of the sugar along with the baking soda, ginger, cinnamon, cloves, nutmeg, and kosher salt.
- Pour the molasses mixture into the dry ingredients and stir on low speed to blend together, about 2 minutes.
- Gather the dough together and shape into a disc. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375-degrees. Place the remaining ½ cup sugar in a small bowl. Using a small ice cream scoop or small spoon, measure out 1” balls of dough.
- Roll the cookie dough into round balls, then roll in the sugar, covering all sides.
- Place the cookies on baking sheets lined with a Silpat liner or parchment paper, leaving about 2” to 3” between the cookies.
- Bake in a 375-degree oven for 10 minutes.
- Allow the cookies to cool slightly on the baking sheets then transfer to wire racks to cool completely.
