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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!

Gingerbread Crinkle Cookies

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!

Prep Time 2 hours
Cook Time 10 minutes
Servings 18
Author Annie N

Ingredients

  • 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

Instructions

  1. 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.

  2. 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!

  3. Place the flour, bicarbonate of soda, baking powder, salt, ginger and cinnamon into a medium sized bowl and stir briefly to combine.

  4. Tip the flour mixture into the butter and egg mixture and mix until it forms a dough and there are no lumps of flour.

  5. 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.

  6. 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.

  7. 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.

  8. Using the palm of your hand, gently press the balls of dough, just so they don't roll away, don't flatten them!

  9. 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.

  10. 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.