You need to add these holiday gingerbread crinkle cookies to your holiday spreads this winter! They have a crisp exterior, a soft, cakey middle and a wonderfully rich gingerbread flavour. To get that beautiful crinkle pattern, you first toss the cookies in granulated sugar before finishing them generously with powdered sugar.
Shape these holiday gingerbread crinkle cookies into circles or use a cookie cutter and turn them into stars for Hannukah, but either way, the gingerbread flavours are perfect for the winter season. You can even add the baked goods to a cookie box and bring them to a potluck this holiday season. Serve with hot chocolate or a glass of milk and thank us later.
Related: Matcha Crinkle Cookies
ingredients
To finish cookies:
directions
This recipe requires 2 hours chill time and 1 hour setting time.
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, spices and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat eggs and sugars for 3 minutes until light and fluffy.
With the mixer on low, beat in oil and molasses until well combined.
Add the dry ingredients to the wet and gently fold in using a rubber spatula until no dry spots remain. Scrape dough into a bowl, cover tightly with plastic wrap and chill in the fridge for 2 hours (or in the freezer for 1 hour).
Preheat oven to 325°F. Line 3 baking sheets with parchment paper and set aside.
Fill one bowl with ⅓ cup granulated sugar and another with ⅓ cup powdered sugar. Using a medium cookie scoop, scoop and roll the chilled dough into balls, tossing them first in granulated sugar and then, in powdered sugar. Place the cookies 2 inches apart on the lined baking sheets. Tip: If the dough is sticky, you can roll the dough with slightly dampened hands.
If the dough does get too warm, simply place the baking sheet with cookie dough balls in the refrigerator for 10 minutes before transferring to the oven to bake.
Bake the cookies for 12 minutes. The edges should be set but not brown. Let cookies cool slightly before transferring them to a wire rack to cool completely.
Optional: Melt white chocolate in a heatproof bowl in the microwave in 15-second bursts, stirring thoroughly between each until fully melted.
Line 2 large baking sheets with parchment paper. Drizzle cookies with melted chocolate and allow them to set for an hour before transferring them to an airtight container. They will stay fresh for a week at room temperature.
