Best 2 Gingerbread Crinkle Cookies Recipes

GINGERBREAD-ESPRESSO CRINKLE COOKIES

Steps:

• Line 2 baking sheets with parchment. In a bowl, whisk together flour, espresso powder, ground ginger, cinnamon, cloves, nutmeg, baking powder, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat butter with grated ginger and brown sugar on medium-high speed until pale and fluffy, about 2 minutes. Add molasses; beat until combined. Add egg; beat until combined. Reduce speed to low and gradually add flour mixture, beating until combined and no dry flour remains. Transfer to plastic wrap, pat into a disk, wrap, and refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in refrigerator before using).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Place granulated sugar in a shallow bowl, and confectioners' sugar in another. Using a 1-ounce scoop or tablespoon measure, scoop rounded spoons of dough, roll into balls, and transfer directly to bowl with granulated sugar. (If dough becomes sticky as it warms, dust your palms with confectioners' sugar.) Turn dough balls to fully coat in granulated sugar. Transfer to bowl with confectioners' sugar; turn to fully coat. (Balls should be heavily coated; do not shake off excess.) Transfer to prepared sheets, 2 inches apart.
• Bake, rotating sheets and rack positions once halfway through, until cookies spread and surfaces appear cracked, 15 to 17 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Store in an airtight container at room temperature, between sheets of parchment, up to 5 days.

GINGERBREAD CRINKLE COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix the flour, brown sugar, baking soda, cinnamon, ginger, cloves, nutmeg and salt until well combined.
• In a separate medium size bowl, combine butter, egg, molasses, milk, and sugar until fully incorporated.
• Add the wet mixture to the dry and mix until the cookie dough is made and thick.
• Shape Cookie Dough into one inch balls and roll into powdered sugar.
• Place on cookie sheet and bake for 8-10 minutes or until the center is no longer doughy.
• Remove from oven after baking and enjoy!