These spicy, chewy and soft Gingerbread Crinkle Cookies really are the perfect Christmas cookies! Easy to make and totally addictive, you won’t want to share them!
Hiya guys! Happy Thursday, Christmas is nearly here and I just have one more recipe to share with you before the big day: Gingerberad Crinkle Cookies!
These are so simply to make, but taste like Christmas in every bite! Soft, chewy, spicy and rolled in icing sugar, they are addictive! I could easily have eaten 5 in a row!
I don’t know why I’ve never tried Gingerbread Crinkle Cookies before… although I usually think it’s not a cookie unless it has chocolate, so it has to be pretty special for me to not miss chocolate chips in cookies!!
There’s one more thing we have to do before being totally ready for Christmas… the last food shop. Anyone else dread this as the shops are so busy!? I’ve told hubby we are getting up early on Saturday and getting there as the shop opens, so we can be in and out, then I’m not leaving the house until Boxing Day!
Mind you, we got up early last year, we were there at 6:30am and there was still a massive queue to get in the shop! Madness, you’d think the shops were going to be closed for a week, not just a day or two!
Hubby is not impressed that he has to get up early on a Saturday, but I’m not able to do he food shop on my own anymore as my back is too bad and I can’t lift all the bags. It’s one day a year, we can both moan about people and traffic, then come back home and chill on the sofa!
Or eat 12 of these Gingerbread Crinkle Cookies! Because they are that good!! These cookies almost didn’t happen though because it was almost impossible to find black treacle in the shops. There were just gaps where it should have been!
I am glad we managed to find black treacle in the end, because these are my new favourite Christmas cookie and I want to make them again and again! I definitely need to try a chocolate version too.
This is not a dough that you have to beat particularly either, you use melted butter, sugar, an egg, black treacle and then your dry ingredients which you can mix by hand. Super simple and anyone can make them!
The dough does need to chill, but after that you just roll rounds of dough in icing sugar and bake them until they become puffy, crinkly goodness in the oven.
These Gingerbread Crinkle Cookies would make a great last minute gift too, they don’t need any extra decoration after baking, so you could just tie a few up with a ribbon and wrap them before adding a gift tag.
All that’s left is for me to wish you all a very Merry Christmas! Hubby has managed to get time off work over Christmas, so I’ll be taking a couple of weeks off to spend time with him. I’ll be back with new content in January and I can’t wait to see what 2020 brings us. I have loads of ideas for content next year already, so I’m excited!
Gingerbread Crinkle Cookies
- 1 stick (113g) unsalted butter, melted and slightly cooled
- 3/4 cup (150g) light brown sugar
- 1 large egg
- 1/3 cup (113g) black treacle/molasses
- 2 1/2 cups (350g) plain/all-purpose flour
- 1 tsp bicarbonate of soda/baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 1 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 cup (60g) icing/powdered sugar
- No need to preheat the oven yet, this dough needs to chill. Place the melted butter and sugar into a large bowl, or the bowl of your stand mixer and mix until it thickens slightly. You don't have to go mad beating it as you're not trying to fluff the butter/sugar mixture.
- Add in the egg and black treacle/molasses and mix until well combined. Top tip – spray the thing you're going to be measuring the black treacle in with cooking spray before adding the black treacle so it doesn't stick!
- Place the flour, bicarbonate of soda, baking powder, salt, ginger and cinnamon into a medium sized bowl and stir briefly to combine.
- Tip the flour mixture into the butter and egg mixture and mix until it forms a dough and there are no lumps of flour.
- If you're using your stand mixer, tip the dough into the bowl you measured the flour in, otherwise, just cover the bowl with cling film and place in the fridge for at least 2 hours. You can leave it overnight, just make sure it's firm to the touch.
- Once the dough has chilled, preheat the oven to 180C/350F and line two baking trays with grease proof paper/a silicone sheet. Sift 1/2 cup of icing sugar into a shallow bowl.
- Using a 1.5tbsp cookie scoop, scoop a ball of dough, then roll it in the icing sugar, before placing on your prepared baking tray. Repeat until you've used all the dough – this mixture made 18 cookies for me.
- Using the palm of your hand, gently press the balls of dough, just so they don't roll away, don't flatten them!
- Place in the oven for 9-11 minutes, until they're puffy and crinkly. It's slightly more difficult to gauge whether they're cooked or not as the icing sugar makes them look matte on the top, but they should look set around the edges and still feel soft in the middle if you press them gently.
- Remove from the oven and leave to cool on the baking trays completely. Once they're cool, dig in! Gingerbread Crinkle Cookies will keep in an airtight container, at room temperature, for 5 days.