Skip to main content

Gingerbread Crinkle Cookies

 

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

Print
Gingerbread Crinkle Cookies

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Heat oven to 350. Prepare 2 baking sheets with parchment.
  5. 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.
  6. 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.
Source: http://www.ifyougiveablondeakitchen.com/2015/12/04/gingerbread-crinkle-cookies/

Recommended Products:

Created using The Recipes Generator



Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 12

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

Comments

  1. Crinkle cookies are so fun. I've never seen gingerbread ones.....very festive!

    ReplyDelete
    Replies
    1. And I see we were both thinking on the same lines again today! I can't wait to make the White Chocolate Gingersnaps you posted :)

      Delete
  2. It was so much fun sharing the 12 Days of Christmas with everyone. We all have tons of new recipes to try.

    ReplyDelete
    Replies
    1. It was! My to-make list definitely grew quite a bit :)

      Delete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P