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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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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Crinkle Cookies One Dough 3 Ways | Chocolate, Gingerbread, Almond | How Tasty Channel
With one easy cookie dough you'll get 3 types of Crinkle Cookies: Chocolate, Gingerbread and Almond! These delicious holiday cookies are perfect like Christmas Cookie Box gift! Crispy outside and soft inside.
► EGGLESS OPTION: Substitute 2 eggs with about 115 g (1/2 cup) of milk (room temperature) and add 1/4 more of baking powder for each of the three cookie doughs.
►CHRISTMAS RECIPES:
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INGREDIENTS
Makes about 30 cookies, 10 for each taste:
COOKIE DOUGH BASE:
220 g (1 cup) unsalted butter, room temperature
200 g (1 cup) light brown sugar
2 tsp vanilla paste or vanilla extract
1/2 tsp salt
2 eggs, room temperature
CHOCOLATE DOUGH:
30 g (4 tbsp) unsweetened cocoa powder
110 g (1 cup) all purpose flour
1/2 tsp baking powder
1/2 tsp instant coffee powder
about 1/2 tbsp lukewarm water
GINGERBREAD DOUGH:
140 g (1cup + 3tbsp) all purpose flour
1/2 tsp baking powder
10 g (1/2 tbsp) molasses (or maple syrup or honey)
1+1/2 tsp cinnamon powder
1/2 tsp ginger powder
1/8 tsp cloves powder
pinch of nutmeg
ALMOND DOUGH:
120 g (1 cup) all purpose flour
40 g (1/2 cup) almond flour
1/2 tsp baking powder
1/2 tsp almond extract
TOPPING:
80 g (about 1/3 cup) granulated white sugar
80 g (about 1/2 cup) powdered sugar
INSTRUCTIONS:
Make Cookie Dough Base:
1. In a large bowl place butter, vanilla, salt, sugar and mix at medium speed until creamy and well combined (you can use a spatula if you don't have an electric hand mixer).
2. Add the eggs one at a time and mix until well combined.
3. You get about 520 g of dough, divide it in three euqals parts using a kitchen scale (you'll get 3 doughs about 175 g each).
4. Transfer every doughs into a medium size bowl.
Make Chocolate Crinkle Cookies:
1. Add sifted flour, cocoa and baking powder to one part of the basic dough.
2. Mix instant coffee powder in lukewarm water and add to the dough.
3. Mix the chocolate dough until well combined.
4. Cover with plastic wrap and refrigerate for at least one hour.
Make Gingerbread Cookies:
1. Add sifted flour, baking powder and spices to one part of the basic dough.
2. Add molasses.
3. Mix the gingerbread dough until well combined.
4. Cover with plastic wrap and refrigerate for at least one hour.
Make Almond Cookies:
1. Add sifted flour, almond flour and baking powder to one part of the basic dough.
2. Add almond extract and mix until well combined.
3. Cover with plastic wrap and refrigerate for at least one hour.
Form Crinkle Cookies:
1. Scoop the doughs using a 4 cm ice scream scoop.
2. Roll the dough into balls.
3. Roll each ball into granulated white sugar.
3. Then roll into powdered sugar.
4. Place each ball onto a baking sheet lined with parchment paper.
5. Slighlty flat the balls using your hand palm.
6. Roll again the flatten balls into powdered sugar
7. Bake in preheated fan oven at 180°C-350°F for about 9 minutes.
8. Cool down slightly onto the baking sheet.
9. Cool down completely on a wire rack.
10. You can store the cookies for about 15 days in a cookie box.
CHEWY AND FUDGY CHOCOLATE CRINKLES
These Chewy and Fudgy Chocolate Crinkle Cookies are so easy to make. The cookie dough are rolled in powdered sugar for a beautiful crackly surface once baked. These cookie is a perfect holiday gift for any cookie lover on your gift list.
INGREDIENTS:
Yield: 40 cookies
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 1/4 cup white sugar
- 1/2 cup vegetable or canola oil
- 4 eggs ( room temp )
- 2 teaspoons vanilla extract
* Cover and freeze for 1 to 2 hours or chill overnight
- 1 cup powdered sugar ( for coating )
* Bake in a preheated oven at 175 C for about 10 to 11 minutes.
* Allow to cool completely on the baking sheet
* Cookies stay fresh covered at room temp for up to 1 week
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Moist, chewy and crunchy #chocolate crinkles #recipe #chocolatecrinkles #cookies #baking
Fudgy And Chewy CHOCOLATE CRINKLES
How to make the classic chocolate crinkles.
This recipe yields 12 big crinkles or 24 small crinkles.
Here's what you'll need:
3/4 cup unsweetened cocoa powder (60g) (I use Hershey's pure cocoa powder and it measures 20g per 1/4 cup)
1/2 cup brown sugar (95g)
1/2 cup white sugar (95g)
1/4 cup oil (50g)
2 large eggs
1 teaspoon vanilla
1 cup all purpose flour (120g)
1 teaspoon baking powder (5g)
1/2 teaspoon salt (3g)
1/2 cup icing sugar (60 grams)
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#ChocolateCrinkles
Easy Chocolate Crinkle Cookies Recipe
#ad Experience the holiday magic with Chocolate Crinkle Cookies! These soft-baked delights, resembling brownies in cookie form, are a cherished tradition during the festive season. The irresistible combination of their crinkled sugary coating and the ultra-fudgy, decadent interiors makes them an essential addition to any holiday gathering. I'm thrilled to share my beloved recipe with you, ensuring your celebrations are filled with joy and indulgence!
Looking for an exceptional pairing? Picture savoring the rich flavors of a Mr Black Espresso Martini alongside these delightful cookies! Crafted with the smooth, bold taste of coffee, the Mr Black Espresso Martini perfectly complements the festive charm of the Chocolate Crinkle Cookies.
Mr Black Espresso Martini Recipe:
1.5 oz Mr Black
0.5 oz Ketel One Vodka
1 oz freshly brewed espresso (or cold brew concentrate)
0.5 oz simple syrup Garnish with coffee beans for an exquisite touch!
Elevate your holiday celebrations with Mr Black, a Cold Brew Coffee Liqueur made with 100% Arabica Coffee. Visit here to get your bottle and add a touch of sophistication to your festivities:
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