Can you believe Christmas is less than 3 months away? I can’t believe fall is already here and I have so much to do to get ready for the holidays. My family is coming to visit for Thanksgiving and we’re hoping to travel somewhere warm this Christmas season. Thus, I’ve already started testing out holiday cookie recipes so I have an arsenal of recipes come December. I’ve made gingerbread cookies before (emoji ones, peppermint frosted ones, and silly ones), but I’ve never made gingerbread crinkle cookies before.
I love this recipe because it’s a total breeze. I also had the majority of the ingredients in my house already. Since we just got to Boston, I had to replace a lot of herbs and spices, but I had pretty much everything else on hand already.
My kids watched me make (and even helped a little) with these gingerbread crinkle cookies. The recipe is super simple to make and I liked that I could make the dough in advance and stick it in the fridge or freezer and come back to them later. It probably only took me about 10-15 minutes to make the dough. Later that day, it probably took me another 30 minutes to roll them into balls and bake them. It was close to dinner time when I made them, so my kids were thrilled to get to try the first Christmas cookies of the year as their dessert that night.
To my delight, both of my kids loved the cookies. They definitely have that strong gingerbread spice flavor and they stayed super moist. The sugar on the outside adds the right amount of sweetness against the spiciness. I really love this recipe. I’m actually planning to use the base of this recipe to make another cookie this weekend (stay tuned, I’ll share it later this month if they turn out!).
If you haven’t tried gingerbread crinkle cookies before, I highly suggest you give these a try! If you’re a fan of traditional chocolate crinkle cookies, then you should check out this recipe – it never fails and they get eaten up almost immediately!
3 cups unbleached all-purpose flour
3/4 cup dark brown sugar, packed
3/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
3/4 cup molasses
2 tablespoons milk
1/2 cup granulated sugar
1/2 cup confectioners’ sugar
With an electric mixer mix together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. If the butter isn’t breaking up well, use your hands! I did – until the butter was pea-sized pieces.
Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened. Increase the speed to medium and mix until thoroughly combined.
Divide the dough in half and shape the dough into two round disks. Cover them with plastic wrap and refrigerate the dough for 2 hours or overnight.
Preheat the oven to 350 degrees F. Line the 2 baking sheets with parchment paper.
Take the cookie dough out of the fridge and roll the dough into balls, about 2-inches in diameter. Be careful not to overwork the dough as it will lose its chill and get too warm. Roll each dough ball in the granulated sugar until coated. Transfer ball to confectioners’ sugar and roll again until coated evenly. Place the coated dough balls 1-inch apart from each other on the prepared baking sheet.
Bake the cookies until set in the center, 11 to 13 minutes. Cool the cookies on the sheets 2 minutes, then remove the cookies to a wire rack to cool to room temperature.
Note: these kept well in an airtight container on my counter for close to a week. They remained moist too!