Spiced Ginger Crinkle Cookies | Christmas Holiday Ginger Snaps | Homemade Cookie Recipes | The Best
Julianne shows you how to make our version of ginger snaps, which we call Spiced Ginger Crinkle Cookies. These are delicious and perfect for Christmas cookie exchanges, or all year long!
Recipe:
1/2 cup melted butter
2 cups brown sugar
1/2 cup molasses
1 teaspoon vanilla extract
1/2 cup, plus 2 tablespoons milk
2 teaspoons baking soda
4 teaspoons ground ginger
4 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground clove
4 cups all purpose flour
Granulated sugar for rolling
Baking accessories used in this video:
Rada Cutlery Knives and Baking Sheets:
Dough Scoop:
Dough Scraper:
Recipes:
Snowball Cookies/Russian Tea Cookies
2 cups soften butter
1 cup powdered sugar (plus more for rolling)
2 teaspoons vanilla extract
1/2 teaspoon salt
4 1/2 cups flour
1 1/2 cups chopped pecans
Spiced Ginger Crinkle Cookie
1/2 cup melted butter
2 cups brown sugar
1/2 cup molasses
1 teaspoon vanilla extract
1/2 cup, plus 2 tablespoons milk
2 teaspoons baking soda
4 teaspoons ground ginger
4 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground clove
4 cups all purpose flour
Granulated sugar for rolling
Pie Crust Pinwheels
Crust:
2 1/2 cups flour
1 1/2 teaspoons salt
2 tablespoons sugar
1 cup cold, cubed butter
1/2 cup cold water
Filling:
1 cup granulated sugar
1 teaspoon cinnamon
4 tablespoons melted butter
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Professional Baker Teaches You How To Make CRINKLE COOKIES!
Anna Olson's chocolatey cookies are rolled in an icing sugar coating. Click show more for recipe ingredients and directions.
Chocolate Crinkle Cookies recipe ingredients:
- 9 oz (270 g) dark couverture chocolate, chopped, divided
- 2 large eggs, at room temperature
- ½ cup (100 g) granulated sugar
- 1 tsp (5 mL) vanilla extract
- 1 tsp (5 mL) balsamic vinegar
- 1 cup (130 g) icing sugar, plus extra for rolling cookies
- ½ cup (60 g) cocoa powder
- 1 Tbsp (7 g) cornstarch
- ½ tsp (2.5 g) salt
Baking directions:
1. Preheat the oven to 375 ºF (190 ºC). Line 2 baking trays with parchment paper.
2. Melt 6 oz (180 g) of the chocolate in a metal bowl placed over a saucepan filled with an inch of barely simmering water, stirring gently until melted. Set aside.
3. With electric beaters or in a stand mixer fitted with the whip attachment, whip the eggs with the granulated sugar, vanilla and Balsamic until frothy and light, about 3 minutes (it doesn’t have to hold a “ribbon”). Whisk in the melted chocolate.
4. Sift in the icing sugar, cocoa powder, cornstarch and salt and stir in by hand until well combined. Stir in the remaining 3 oz (90 g) of chopped chocolate. The batter may seem very soft at first, but just give it a minute – it will tighten up.
5. Place some icing sugar in a shallow dish. Use a small ice cream scoop to scoop the batter and drop it directly into the icing sugar, rolling to coat each scoop fully. Arrange these on the prepared baking trays, leaving 1 ½-inches (4 cm) between them. Gently press each cookie flat with the palm of your hand. Bake the cookies for 10 minutes (do not overbake) and cool the cookies on the tray just until they can be lifted off (1-2 minutes) then cool on a rack.
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Gingerbread Crinkle Cookies
FULL RECIPE HERE -
INGREDIENTS
3 cups unbleached all-purpose flour
3/4 cup dark brown sugar, packed
3/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened, but still cool, cut into 1/2-inch cubes
3/4 cup molasses
2 tablespoons milk
1/2 cup granulated sugar
1/2 cup confectioners' sugar
INSTRUCTIONS at this link
Science: How to Bake Crinkly Cookies (Like Sugar Cookies, Gingersnaps, or Chocolate Crinkle Cookies)
Buy Cook's Science today:
The Science of Good Cooking:
Dan Souza explains the science behind getting perfectly crinkly, cracked exteriors on cookies.
Recipe for Chocolate Crinkle Cookies:
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Professional Baker Teaches You How To Make GINGERBREAD COOKIES!
Gingerbread Crinkle Cookies are the perfect sweet snack for your Perfect Thanksgiving, and Chef Anna Olson is here to show you how to bake these delectable holiday treats! Follow along with the recipe below!
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Roasted Applesauce:
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Ingredients
1/2 cup (115 g) unsalted butter, at room temperature
1 cup (200 g) packed light brown sugar
1 large egg, at room temperature
1/2 cup (130 g) fancy molasses
2 1/2 cups (375 g) all-purpose flour
2 tsp (6 g) ground ginger
1 1/2 tsp (4 g) ground cinnamon
1/2 tsp (2 g) baking soda
1/4 tsp (1 g) fine sea salt
1/4 tsp (1 g) ground cloves
1/4 tsp (1 g) ground nutmeg
1/2 cup (100 g) granulated sugar
Icing sugar, for rolling
Directions
1. Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
2. Cream the butter and brown sugar in a large mixing bowl by hand for 1 minute, until lighter in colour and smooth. Beat in the egg, then the molasses.
3. In a separate bowl, sift the flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg together. Add all at once to the butter mixture, stir until evenly blended, then stir in the granulated sugar just until combined.
4. Use a small ice cream scoop or 2 teaspoons to shape the batter into balls. Roll the balls in the icing sugar to generously coat and place them on the baking trays, 2 inches (5 cm) apart. Press down on the cookies with the palm of your hand to flatten slightly.
5. Bake for 10 to 12 minutes, until they have puffed up and appear set at the edges. Carefully smack the tray down on the counter to deflate the cookies (for the crackle effect). Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018
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Soft Lemon Crinkle Cookies | Em’s Kitchen
How to Make Soft & Chewy Lemon Crinkle Cookies
INGREDIENTS
for 20 cookies
1/2 cup butter, softened (113g)
3/4 cup granulated sugar (150g)
1 egg
2 tbsp fresh lemon juice (30ml)
1 tbsp lemon zest (6g)
1 1/2 cups all-purpose flour (192g)
1/2 tsp baking powder
1/8 tsp salt
2-4 drops yellow food coloring (optional)
Powdered sugar for coating
Bake at 350°F (180°C) for 12 minutes.
Enjoy!