Best 2 Gingerbread Crinkle Cookies Recipes

Indulge in the delightful world of Christmas baking with our irresistible Gingerbread Crinkle Cookies recipe. These cookies are a quintessential holiday treat that will fill your home with the warm and inviting aroma of ginger, cinnamon, and nutmeg. With their charming crinkled texture and a hint of molasses, these cookies are a feast for both the eyes and the taste buds.

Our recipe guide features three variations of this classic cookie:

1. The Traditional Gingerbread Crinkle Cookies: This classic recipe stays true to the traditional flavors of gingerbread, using a combination of spices that create a warm and comforting taste. The cookies are rolled in granulated sugar before baking, resulting in a beautiful sparkly finish.

2. The Chocolate Gingerbread Crinkle Cookies: For those who love chocolate, this variation adds rich cocoa powder to the cookie dough, creating a decadent treat that combines the best of both worlds. The chocolate chips sprinkled on top add an extra layer of indulgence.

3. The Eggnog Gingerbread Crinkle Cookies: Inspired by the classic holiday drink, these cookies incorporate eggnog into the dough, resulting in a creamy and flavorful cookie that is sure to be a hit at your holiday gatherings.

Each variation offers a unique twist on the classic gingerbread cookie, ensuring that there's something for everyone to enjoy. So gather your ingredients, preheat your oven, and let's embark on a baking adventure that will fill your home with the magic of the holiday season.

Here are our top 2 tried and tested recipes!

GINGERBREAD-ESPRESSO CRINKLE COOKIES

Gingerbread-Espresso Crinkle Cookies image

Rolling the dough balls in granulated sugar before heavily coating them with confectioners' ensures maximum "crinkle effect" on the surfaces of these espresso-spiked spice cookies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 5h

Yield Makes about 30

Number Of Ingredients 14

Ingredients

1 3/4 cups unbleached all-purpose flour
1 tablespoon instant espresso powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 tablespoon finely grated fresh ginger (from a 1-inch piece)
2/3 cup packed dark-brown sugar
1/4 cup unsulfured molasses (not blackstrap)
1 large egg
Granulated sugar and confectioners' sugar, for rolling

Steps:

Line 2 baking sheets with parchment. In a bowl, whisk together flour, espresso powder, ground ginger, cinnamon, cloves, nutmeg, baking powder, and salt.
In the bowl of a mixer fitted with the paddle attachment, beat butter with grated ginger and brown sugar on medium-high speed until pale and fluffy, about 2 minutes. Add molasses; beat until combined. Add egg; beat until combined. Reduce speed to low and gradually add flour mixture, beating until combined and no dry flour remains. Transfer to plastic wrap, pat into a disk, wrap, and refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in refrigerator before using).
Preheat oven to 350 degrees, with racks in upper and lower thirds. Place granulated sugar in a shallow bowl, and confectioners' sugar in another. Using a 1-ounce scoop or tablespoon measure, scoop rounded spoons of dough, roll into balls, and transfer directly to bowl with granulated sugar. (If dough becomes sticky as it warms, dust your palms with confectioners' sugar.) Turn dough balls to fully coat in granulated sugar. Transfer to bowl with confectioners' sugar; turn to fully coat. (Balls should be heavily coated; do not shake off excess.) Transfer to prepared sheets, 2 inches apart.
Bake, rotating sheets and rack positions once halfway through, until cookies spread and surfaces appear cracked, 15 to 17 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Store in an airtight container at room temperature, between sheets of parchment, up to 5 days.

GINGERBREAD CRINKLE COOKIES RECIPE

Gingerbread Crinkle Cookies Recipe image

Yield 24

Number Of Ingredients 14

Ingredients

3 cups flour
1 cup brown sugar
1 teaspoon baking soda
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup unsalted butter (softened)
1 egg
3/4 cup molasses
2 Tablespoons milk
1/2 cup granulated sugar
1/2 cup powdered sugar

Steps:

Preheat oven to 350 degrees.
In a large bowl, mix the flour, brown sugar, baking soda, cinnamon, ginger, cloves, nutmeg and salt until well combined.
In a separate medium size bowl, combine butter, egg, molasses, milk, and sugar until fully incorporated.
Add the wet mixture to the dry and mix until the cookie dough is made and thick.
Shape Cookie Dough into one inch balls and roll into powdered sugar.
Place on cookie sheet and bake for 8-10 minutes or until the center is no longer doughy.
Remove from oven after baking and enjoy!

Tips:

Use a stand mixer or hand mixer to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough, making the cookies light and airy.
Chill the dough for at least 30 minutes before baking. This will help to prevent the cookies from spreading too much in the oven.
Use a cookie scoop to drop the dough onto the prepared baking sheets. This will help to ensure that the cookies are all the same size and shape.
Bake the cookies until the edges are just beginning to brown. Overbaking will make the cookies dry and crumbly.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will help to prevent the cookies from breaking.

Conclusion:

These gingerbread crinkle cookies are a delicious and festive treat that are perfect for any holiday gathering. They are easy to make and can be enjoyed by people of all ages. Note: For the best results, use fresh, high-quality ingredients.