Gingerbread Crinkle Cookies
This Christmas I had no intentions of switching on my oven as the weather in Mombasa is just too hot. However, things really don’t go the way you plan it right? Take for example the elaborate plans hubby and I chalked out for 2019. Its a year when we’ll be traveling from one end of the world to the other. So that we have everything organized before we leave for the trip we need visas. That also meant hubby and I had to get our passports renewed to the new electronic ones. We submitted them in mid Oct, presuming we’ll get them by end November, Dec go to Nairobi for visa application and by mid Jan we are set to travel.
However, reality is something else. Got our passports today after 2 months. Now holiday season has begun so no point in traveling to Nairobi to get the visas. All this now will happen in January. Come 2019, hope everything works as per the plan.
Events to look forward to in 2019, my sister’s daughter’s wedding in Thailand, our other niece getting married at Daytona Beach in July. 3rd niece getting married in Mombasa. Also what hubby and I are so looking forward(impatiently waiting!) to, is to stay at ‘THE ELEMENTUM’ a small boutique hotel constructed and opened by my son and my daughter in law in beautiful Bali. Please take a moment to check out their website. They both have worked so hard to build this eco -friendly, quaint little piece of heaven on earth.
Coming back to the baking, my daughter whose here for a short while, insisted that the house should smell of warm spices around Christmas time. Getting molasses is a problem here, so I had to look for substitutes which I know don’t work as good as molasses. I know its not possible to get the chewy texture without it, but these cookies turned out so delicious. I also replaced a part of the plain flour (all purpose flour) with wheat flour. The house was filled with warm spice or rather the gingerbread spice aroma.
Did I mention this is the first time we’ve baked crinkle cookies? When the first tray went in, I was a bit apprehensive as I had read somewhere that you don’t get the crinkle effect with eggs. However, that’s not true at all. As I kept on starring at the cookies baking, slowly the cracks began to appear.
To get the crinkle on top, its important to rest the dough in the freezer for 20-30 minutes or leave it in the fridge overnight. The dough balls also have to be round and not flattened. If the dough becomes warm, then the crinkle effect doesn’t happen.
GINGERBREAD CRINKLE COOKIES
Makes about 30
Recipe Source: If You Give A Blonde A Kitchen
2 cups wheat flour
1 cup plain flour (all purpose flour)
¾ cup brown sugar
170g salted butter, cut into small cubes and chilled
1 tsp baking powder
¼ tsp baking soda (soda bi carbonate)
¾ cup molasses (or use honey, maple syrup, dark corn syrup)
2 tbsp milk
For Gingerbread Spice Mixture:
2 tbsp ginger powder
1 tsp cinnamon powder
½ tsp clove powder
½ tsp nutmeg powder
½ cup granulated sugar
½ cup icing or confectioners’ sugar
Preparation of the dough:
- Sift flours, salt, baking powder, baking soda and gingerbread spice mixture together into a big bowl.
- Add brown sugar and mix well.
- Add the butter cubes and rub it into the flour using your finger tips till it resembles bread crumbs.
- Add the molasses or any substitute you’re using and the milk.
- Bring the mixture together into a the dough till it gets wet. Do not over mix the dough.
- Divide the dough into two parts. Shape each part into a round disc.
- Cover each part with cling film and put it in the freezer.
- In the meantime prepare the baking tray. You can line it with parchment paper or lightly grease it with butter.
- Preheat the oven to 160ºC.
- Put the sugar and icing sugar in two different bowls.
- Take out both the dough parts from the freezer. Put one part in the fridge till required.
- Using a tablespoon, scoop up the dough and roll it into a ball. Remember do not roll it too much otherwise the dough will become warm.
- Roll the ball in the sugar and then in the icing sugar.
- Place it on the baking tray.
- Repeat steps 11 to 13 with the rest of the dough.
- Place the balls 1 inch apart.
- Put the tray in the oven and let the cookies bake for 12-15 minutes.
- Remove the tray from the oven.
- Let the cookies cool down for 2-3 minutes on the tray.
- Put the cookies on a wire rack to cool down completely.
- Store in an airtight container.
- Take out the other part of the dough from the fridge and bake the cookies.
- If the dough becomes warm put it back in the fridge.
- Its best to bake one tray at a time to get the crinkle effect.
- It is important to roll the dough balls in granulated sugar and then in the icing sugar. Its the sugars on top that helps to dry out the top of the cookie quickly and results in a crack effect.
- Using both baking powder and baking soda is important as they help in the rise and spread of cookies.
- Baking at 150 -160°C is important to get the crinkle effect. If you bake at 180°C, then the top hardens too quickly and doesn’t give the cookies a chance to spread.
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You may want to check out the following Christmas Cookies: