I have been in the kitchen every single day for the past two weeks. I’m up to my eyeballs in flour and sugar and baking powder, not to mention all the wonderful “special” ingredients that transform the ordinary baked good into the extraordinary. I love baking and honestly spending time in the kitchen relaxes me, even when I have 10 dozen cookies to bake.And even when one of those cookies is an experiment that actually worked – Gingerbread Crinkle Cookies.
Have you ever had those wonderful Cocoa Crinkle Cookies that are VERY popular this time of year? I love them and make them every December and of course, occasionally throughout the year because, well… I love cookies.I decided to try my hand at a Gingerbread version of the Cocoa Crinkle Cookies. And thus, Gingerbread Crinkle Cookies were born one late night when I couldn’t sleep. It only took three half batches to get the flavor, texture and ingredients right. Not too bad eh?
However, I have one word of warning. These do not keep well for more than a day or so. Since I made several batches I tested a few methods of prolonging them. The best method I found was to layer a slice of sandwich bread in the bottom of the jar or container that you are storing them in, and layer the cookies on top. The current batch is going on day 4 and is still edible and delicious. They are a crisp little cookies to start out with. But they get chewier the longer they sit. This isn’t a bad thing. It’s almost like having two different cookies.Anyway, I made these for a party, and I made them all the night before and they were in perfect form the following evening so making them in advance by a day or so is totally fine.
Here’s how to make Gingerbread Crinkle Cookies
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoons ground cloves
- 1 teaspoon ground nutmeg
- 1½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup brown sugar, lightly packed
- ¼ cup canola oil
- ⅓ cup molasses
- 1 large egg, room temperature
- powdered sugar
- Preheat oven to 350 degrees F. Spray two cooking pans with cooking spray.
- In a large mixing bowl, sift the flour, baking soda, all spices and the salt.
- In another large mixing bowl, beat the brown sugar with the oil and molasses for about 5 minutes.
- Add the egg and continue beating about 1 minute, scraping sides several times to make sure everything is beaten.
- Slowly add the dry ingredients to the wet, mixing on a medium speed for about 2 minutes.
- Place dough in the fridge to chill for about a half hour or so to make it easier to work with.
- Roll dough into balls.
- Roll each ball through powdered sugar and place about an inch and a half apart on cookie sheet.
- Bake for 10-13 minutes.
- The cookies should be crackled on the top and soft inside.
- Allow cookies to cool on cookie sheet for about a minute or two, then transfer to wire racks to cool completely.
- Store in air tight container for about a week.