Crackly, crunchy, and chewy — my Ginger Crinkle Cookies give meaning to ’tis the season, and are perfect for all your sweet holiday needs!
Hi Bold Bakers!
My recipe for Ginger Crinkle Cookies takes my two favorite holiday cookies and combines them into one! While some of you might have a had a chewy crinkly cookie, I bet you’ve never had one loaded with sticky sweet molasses and aromatic spices.
The combination of these flavors and textures says ’tis the season, and is perfect for a holiday party whether you’re hosting or attending!
WHAT IS A CRINKLE COOKIE?
Crinkle cookies come in all shapes and sizes, and are often flavored with cocoa — like my Chocolate Crinkle Cookies. This year I decided to go for that same crackle crunchy outside and chewy fudgy inside, but with the flavors of cinnamon, ginger, and clove.
These spices, and a hefty amount of molasses, make these cookies moist, chewy, and full of in-your-face ginger flavor. What makes these cookies crinkle on the outside is the raising agent (in this case baking soda) and the outer coating of icing sugar they are rolled in before baking. This outer layer of sweetness not only tastes and looks yummy, but helps create that outer crust that breaks while baking allowing the chewy inside to peak through.
WHY IS THERE MOLASSES IN GINGER CRINKLE COOKIES? CAN THEY BE MADE WITHOUT? IS THERE A SUBSTITUTE?
Seeing as this cookie has no egg to bind it, it really is held together by the molasses. It’s a super important ingredient that cannot be replaced. The flavor, texture, and color of this cookie depends on this dark sweet syrup.
HOW DO YOU KNOW WHEN GINGER CRINKLE COOKIES ARE DONE?
I like to shape my crinkle cookies by scooping them into uniform 1 tablespoon balls. It’s really important to make sure each cookie is the same size, as this is one of the things that will help the cookie to bake evenly in the right amount of time, so for this I use my GoodCook Small Cookie Scoop!
In addition, I like to bake my cookies on my GoodCook 15 x 10-inch cookie sheet. These cookie sheets are larger than your average, meaning you can bake few batches in less time. They also heat super evenly, creating that perfect crisp bottom.
Crinkle cookies can be deceiving, as they will begin to crackle before they are done. You want to be sure to bake them for the full time directed, as it’s important that the outside of the cookie form a proper crust. The outside of the cookie will only highlight the chewy middle, so do not worry that the cookies are overcooked as they need time to caramelize and toast up on the outside.
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Ginger Crinkle Cookies
Crackly, crunchy, and chewy — my Ginger Crinkle Cookies give meaning to 'tis the season, and are perfect for all your sweet holiday needs!
- 3 cups (15 oz/426g) all-purpose flour
- 3/4 cup (4 1⁄2 oz/128g) brown sugar
- 3/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- 1/2 teaspoon salt
- 3/4 cup (6oz/170g) butter, at room temperature
- 3/4 cup (71⁄2 oz/213g) molasses
- 2 tablespoons milk
- 1/2 cup (2oz /57g) powdered sugar for rolling
1. In a large bowl mix the flour, sugar, baking soda, cinnamon, ginger, and salt.
2. Add in the room temperature butter and rub in until you've reached the texture of coarse breadcrumbs. You can do this by hand or with a dough cutter.
3. Next add in the milk and the molasses. Mix until you form a dough.
4. Refrigerate the dough for a minimum of 2 hours. Chilling the dough before baking stops your cookies from spreading.
5. When ready to bake preheat the oven to 350°F (180°C) then line 2 GoodCook 15 x10 inch cookie sheets with parchment paper.
6. Remove the cookie dough from the fridge. Using a small cookie scoop or a tablespoon measure, spoon a leveled ball of dough.
7. Roll each ball in powdered sugar, making sure they are generously and evenly coated.
8. Arrange the cookies about 2 inches apart on the cookie sheets.
9. Bake the cookies for 14 minutes exactly. You want to bake these just right so they are still chewy in the center.
10. Allow to cool slightly before transferring to a wire rack to fully cool.
11. Once cooled cover and store at room temperature in an airtight container for up to 3 days.