Crinkle Gingerbread Cookies #Recipe

I don’t think I have ever tried crinkle gingerbread cookies before, but I sure plan to this Christmas! This recipe is from our resident baker extraordinaire, Kathy and it has been a long time since I shared one of her yummy recipes with you. I am about to make up for that. Have you ever had a crinkle cookie before? I have tried them, but only one flavour and boy, it was a memorable one. So much so that I have been on the hunt for them ever since. The one that I had was lemon, but I have a feeling that the crinkle gingerbread cookies will surpass that one.

Crinkle Gingerbread Cookies

Ingredients 

* 1 & 1/4 cup all-purpose flour
* 3/4 tsp ground ginger ( I used fresh grated ginger, it’s so much tastier )
* 3/4 tsp ground cinnamon
* 1/2 tsp baking soda
* 1/4 tsp ground cardamom
* 3 oz unsalted butter, room temperature but still firm to the touch
* 2 tbsp. + 2 tsp. granulated sugar
* 2 tbsp. + 2 tsp. dark brown sugar packed
* 1 egg yolk
* 2 & 1/2 tsp Orange zest
* 1 tsp vanilla extract
* 1/4 cup molasses unsulfured
* 1/2 cup powdered sugar

Directions

1) Preheat your oven to 375º F and line a baking sheet with a sheet of parchment, set aside.
2) In a large bowl add flour, ginger, cinnamon, baking soda, cardamom and whisk until combined. Set aside.
3) In a separate bowl add butter and both sugars. Mix for 3 minutes or until light and fluffy.
4) Turn the speed down to low and add egg yolk, lemon zest and vanilla. Mix until well incorporated.
5) Add molasses and mix thoroughly, then add the flour mixture in and mix until just combined.
6) After the dough is complete, wrap it up in plastic wrap and refrigerate for an hour.
7) Once the dough has been refrigerated, pour the powdered sugar into a separate bowl.
8) Use a tablespoon sized cookie scoop to measure out dough. Using your hands, roll it into balls. ((Tip: if you lightly roll the cookie in white sugar before rolling in the icing sugar, it will hold better​​)) Next, thoroughly roll the cookie ball in powdered sugar and place on the prepared cookie sheet. Repeat with remaining dough making sure to space cookies 2 inches apart.
9) Bake 1 sheet at a time for 11 to 13 minutes until cookies are puffy and cracked. The centers should still be soft .
10) Cool cookies on the baking sheet for at least 5 minutes so they can set, then transfer to a wire rack to cool completely.

Don’t these look and sound amazing?!! I can’t wait to give this recipe a try. These are the perfect addition to the plate of cookies we leave out for Santa every year. I just hope the batch lasts until then. If you are in the mood for more baking, check out the list of recipes that Kathy has contributed to MapleMouseMama over the years. You are sure to find many things you will enjoy.

Are you a fan of gingerbread cookies? If not, what is your go-to cookie or treat to bake or just eat, during the holidays?

FT&PD

Suz

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