Well, this is it, the last recipe of the 12 Days of Cookies. I hope that you've enjoyed the recipes that have been shared! Thank you so much to Carlee and Ellen for hosting, and letting me join in.
I knew that I wanted to include gingerbread cookies during this event, to me, it's a flavor that means Christmas. I searched through tons of recipes for cut out cookies, gingersnaps, but nothing really grabbed me. Then I found this recipe from If You Give a Blonde a Kitchen, and I knew it was the one. I've done the traditional chocolate crackle cookie, some lemon ones too, but I'd never seen it done with the flavor of gingerbread.
This was another one that I thought the guys wouldn't go crazy for, but I was wrong. My son especially loved them. They definitely will become a regular addition to my Christmas baking list. Thank you so much Haley for this amazing recipe!
Gingerbread Crinkle Cookies
- 3 cups unbleached all-purpose flour
- 3/4 cup dark brown sugar -- packed
- 3/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter -- softened, but still cool, cut into 1/2-inch cubes
- 3/4 cup molasses
- 2 tablespoons milk
- 1/2 cup sugar
- 1/2 cup confectioners' sugar
- In the bowl of your electric mixer, combine flour, sugar, baking soda, cinnamon, sugar, cloves and salt on low speed. Add butter and mix at a medium low speed 1-2 minutes, until it resembles sand.
- With the mixer running at low speed, add molasses and milk, for about 20 to 30 seconds. Dough should be evenly moistened. On medium speed, mix until well combined, about 10 seconds more.
- Portion the dough into 2 disks, wrap them each in plastic wrap and freeze until firm. You can also refrigerate the dough for a few hours or overnight. I formed one large ball of dough, left it in the mixer bowl and covered the surface with Glad Press N Seal.
- Heat oven to 350. Prepare 2 baking sheets with parchment.
- Using a 1" cookie scoop, make balls. Handle as little as possible to not warm the dough. Coat with granulated sugar, and then confectioner's sugar. Place approximately 1" apart on sheets.
- Bake 10 to 12 minutes or until centers are set. Be sure not to overbake. Cool on sheets for 2 minutes, then move to a wire rack to cool completely.
Chocolate Dipped Madeleines from Family Around the Table
Cinnamon Bun Cookies from Cooking With Carlee
Cranberry Bliss Cookies from Hezzi-D's Books and Cooks
Eggnog Snickerdoodles from Palatable Pastime
Gingerbread Crinkles from Jolene's Recipe Journal
Magic Cookie Bars from Simple and Savory
Pecan Balls from The Chef Next Door
White Chocolate Gingersnaps from Making the Most of Naptime