GINGERBREAD CRINKLE COOKIES
Gingerbread Crinkle Cookies, warm with spices, soft and slighty chewy, a must have during Christmas or the Holiday Season.
Ingredients
- 2 cups wheat flour
- 1 cup plain flour all purpose flour
- ¾ cup brown sugar
- 170 g 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,golden syrup
- 2 tbsp milk
For Gingerbread Spice Mixture:
- 2 tbsp ginger powder
- 1 tsp cinnamon powder
- ½ tsp clove powder
- ½ tsp nutmeg powder
For topping:
- ½ cup granulated sugar
- ½ cup icing or confectioners' sugar
Instructions
Preparation of the Gingerbread Spice:
- Mix all the spices together.
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.
Notes
- The cookie dough must be chilled in the freezer for at least 20-30 minutes or until firm or in the fridge overnight.
- 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.