Best 5 Gingerbread Espresso Crinkle Cookies Recipes

GINGER CRINKLES

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, baking soda, ginger, cinnamon, salt and cloves; gradually beat into creamed mixture. Refrigerate, covered, until firm, about 1 hour., Preheat oven to 350°. Place remaining 1/2 cup sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. , Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

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

Steps:

• Let butter sit on the counter until slightly softened but still cool, 10 to 15 minutes. Cut into 1/2-inch cubes.
• Mix flour, brown sugar, cinnamon, ginger, baking soda, cloves, and salt in a large bowl with an electric mixer until combined. Add the butter pieces and mix on medium-low speed until the mixture is sandy and resembles fine meal.
• Reduce the mixer speed to low and gradually add molasses and milk; mix until dough is evenly moistened. Increase speed to medium and mix until thoroughly combined.
• Transfer dough to a work surface and divide in 2 equal pieces. Shape each piece into a ball, wrap in plastic, and refrigerate until firm, 2 to 8 hours.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Remove one piece of dough from the refrigerator. Pinch off small pieces of dough and roll into 2-inch diameter balls. Do not overwork the dough as it will get too warm. If the dough becomes too warm, rewrap it in plastic wrap and return to the refrigerator until chilled.
• Roll balls in white sugar until coated, then roll in powdered sugar until coated. Place 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until cookies are set in the centers, about 12 minutes; be careful not to overbake. Cool on the baking sheet for 2 minute before removing to a wire rack to cool, 8 to 10 minutes more.

GINGER CRINKLES

Steps:

• Mix oil and sugar thoroughly with electric mixer. Add egg and mix well. Pour in molasses. Sift and add dry ingredients until incorporated.
• Roll teaspoonful of dough into ball, drop into sugar to coat.
• Place on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes.

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!