GINGERBREAD-ESPRESSO CRINKLE COOKIES
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
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.
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Ogegold Adison
[email protected]I wouldn't recommend this recipe.
Teo Toto
[email protected]Overall, I thought these cookies were just okay. They weren't as good as I was hoping for.
Nmesoma Precious
[email protected]These cookies are really dry. I think I'll try adding some more butter next time.
Thandi Chanza
[email protected]I had a hard time getting the cookies to crinkle. I think I may have overmixed the dough.
Geme Video
[email protected]These cookies are a bit too sweet for my taste, but they're still good. I think I'll try reducing the amount of sugar next time.
Sahariyan Afros
[email protected]I've been making these cookies for years and they're always a favorite. They're so easy to make and they always turn out perfectly. I love the way the crinkles look and the flavor is amazing.
Rosa Tellez
[email protected]These cookies are the perfect gift for friends and family. They're delicious, festive, and easy to make. I highly recommend them.
rashed jaman
[email protected]I made these cookies for a holiday party and they were a huge hit. Everyone loved them! I'll definitely be making them again next year.
Al-Habibmoheem FebCard
[email protected]These cookies are beautiful! I love the way the crinkles look. They're also really tasty. I highly recommend them.
bradley bobbitt
[email protected]I love the combination of gingerbread and espresso in these cookies. It's a unique and delicious flavor that's perfect for the holidays.
Taniya Mawa
[email protected]These cookies are so easy to make, even for a beginner baker like me. They turned out perfectly and tasted delicious. I'll definitely be making them again.
Peace Brother
[email protected]I'm not usually a big fan of gingerbread cookies, but these are an exception. The espresso adds a nice depth of flavor and the crinkled texture is really pretty. I'll definitely be making these again.
Samiul Sajid
[email protected]These gingerbread espresso crinkle cookies are amazing! They're the perfect holiday cookie: festive, delicious, and easy to make. I've made them several times this season and they're always a hit.