Hey y’all! I’m back and semi-functioning after my wisdom tooth surgery last Friday, and ironically, I’m showing you a recipe that I still cannot eat. Every year I make gingerbread cookies, usually in the form of a gingerbread house or gingerbread men. With only 5 days left until Christmas, I was running out of time and still didn’t have the energy to make the dough, refrigerate it, roll it out, cut out all the shapes, bake the cookies, make icing, and decorate. That’s way too much work for me at the moment, so I settled on something that I think is even better – gingerbread crinkle cookies!
Crinkle cookies are some of my favorite (check the Instagram from this past March), and the fact that these are gingerbread makes it so much better. You still get that classic white “icing” on a gingerbread cookie which is super festive, Instagram-worthy, and delicious! So, grab your apron and mixer and get ready to make these delicious gingerbread crinkle cookies.
- 3 cups unbleached flour
- 3/4 brown sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- powdered sugar & granular sugar to coat
- 2 tablespoons milk
- 12 tablespoons butter (1 and 1/2 sticks)
- 3/4 cup molasses
Following the recipe on If You Give A Blonde A Kitchen, I whipped up the cookie dough which was very pain-free. After mixing all the ingredients, I separated the dough into two halves, placing each half in between layers of plastic wrap. After flattening each half, I threw them in the freezer for about an hour to chill.
Rolling the dough in granular sugar and then powdered sugar really helped give the cookies a nice crunch after baking.
These cookies might just be my new holiday favorite! No mess, no rolling pens, and best of all, no cookie cutters or messy icing bags. They took no time at all to bake, and I bet you they’ll be gone by the end of the night!
What are some of your go-to holiday baking recipes? Have you ever tried gingerbread crinkle cookies?