Homemade Gingerbread Cookies Recipe
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Easy to Make Crinkle Gingerbread Cookies
If you love gingerbread cookie,s you are going to love this recipe. It is so easy to make and they taste amazing. Don’t be intimidated by the thought of making gingerbread crinkle cookies. You will be pleasantly surprised at just how easy it to make. Ginger cookies are perfect for the holidays but honestly, I think I could eat these ginger crinkle cookies all year long.
Tips for freezing gingerbread crinkle cookies
If you love gingerbread crinkle cookies, you might want to make extras to keep on hand whenever the craving hits. These cookies can be frozen at any stage, which means, you can easily have them on hand to satisfy your cravings. If you want to freeze the gingerbread crinkle cookies, try these ideas:
Freezing the batter
When you are making these cookies, you can stop at the freezing stage (or when it says to refrigerate overnight) Form the cookie dough into a log and wrap it well with plastic. Once wrapped, wrap in foil and then in plastic again. The cookie dough will last for up to 6 months in the freezer. When ready to use the batter, move it to the refrigerator and let it thaw. You want the batter to stay cold, like if you were making the cookies right then. Make the cookie balls and roll them in the powdered sugar. Bake as normal.
Freeze the Cookies
If you want to be able to take the cookies right from the freezer and have them ready to bake. Make the drop cookies, then roll them in powdered sugar. Put the cookies on a cookie sheet or plate and put them in the freezer. Once the cookies are frozen, you can move them to an airtight container or in a freezer bag. When ready to freeze, take the cookies out of the freezer and move them back to a cookie sheet to bake.
Freeze Baked Cookies
These cookies are perfect for freezing even after they are baked. The cookies will last about a week once they are baked. You can freeze the baked cookies in the freezer for up to 3 months. Freeze the cookies first then move them a freezer bag. This keeps the cookies from freezing together so you can take a few cookies at a time and don’t have to worry about them sticking together.
How to store ginger crinkle cookies
When these cookies are cooled, you will want to make sure to store them in an airtight container or bag. The ginger crinkle cookies will stay fresh for about a week when stored properly. If the cookies start to get too hard, microwave the cookies in the microwave for a few seconds. Do not over heat the cookies or they will become even harder. A few seconds will give you that fresh from the oven feel when you eat the cookies.
Ingredients for Gingerbread Cookies Recipe
- flour
- dark brown sugar
- baking soda
- ground cinnamon
- ground ginger
- ground cloves
- salt
- unsalted butter
- molasses
- whole milk
- sugar
- powdered sugar
How to Make Crinkle Cookies Gingerbread Cookies
Step 1. Using an electric mixer on low-speed stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt until combined. (about 20 seconds.)
Step 2. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal. (about 1 1/2 minutes.)
Step 3. Reduce the speed to low.
Step 4. Now with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened (about 20 seconds)
Step 5. Increase the speed to medium and mix until thoroughly combined. (about 10 seconds.)
Step 6. Transfer the dough onto a work surface. Divide the dough in half. Shape each half of the dough into two balls, Wrap each dough ball in plastic wrap and freeze until firm. (20 to 30 minutes.)
Or your second option is that you can refrigerate the dough for 2 hours or overnight.
Step 7. Preheat the oven to 350 degrees. Line the baking sheets with parchment paper.
Step 8. Remove the cookie dough from the fridge. Begin rolling the dough into individual 2- inch balls in diameter. Do not overwork the dough as it will get too warm. (If the dough becomes warm rewrap it in the plastic wrap and return it to the refrigerator until it is chilled.) Roll each dough ball in the sugar until coated. Now transfer the ball to the confectioners’ sugar and roll again until coated evenly. Put the coated dough balls 1-inch apart on the parchment lined baking sheet.
Step 9. Bake the cookies at 350 degrees until they are set in the centers. (About 12 minutes.) Be sure to not over bake them.
Step 10. Remove the cookies from the oven. Allow them to cool on the sheets for 2 minutes. Transfer the cookies to a wire rack to cool completely (to room temperature).
Enjoy!
More Holiday Desserts:
- Pumpkin Meringue Pie Recipe – Pumpkin meringue pie has all the traditional flavors of pumpkin pie with even more pizzazz! You will find a delicious pumpkin pie filling topped with a luscious meringue.
- Pumpkin Cheesecake Bars Recipe – These fantastic and scrumptious pumpkin cheesecake bars are perfect for fall weather! Every single bite is utterly delicious and hits the spot when you are craving all things pumpkin.
- Starbucks Gingerbread Loaf – Inspired by your favorite coffee shop’s recipe, this copycat Starbucks gingerbread loaf recipe is sure to be the tastiest treat you bake this holiday season! Gingerbread loaf is a great fall and winter dessert to serve your family or friends.
- Pumpkin Bread with maple icing – This pumpkin bread recipe is an easy pumpkin bread that’s great for sharing…if you can stop yourself from eating the entire loaf yourself!
- Pumpkin Cream Cheese Bundt Cake – These Pumpkin Cream Cheese Bundt Cake is one of my favorite bundt cake recipes for fall. It’s both easy and delicious and looks beautiful on any dessert table!
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Gingerbread Crinkle Cookies
Ingredients
- 3 C flour
- 3/4 C dark brown sugar, packed
- 3/4 tsp baking soda
- 1 Tbsp ground cinnamon
- 1 Tbsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter, softened, but still cool, cut into 1/2-inch cubes
- 3/4 C molasses
- 2 Tbsp whole milk
- 1/2 C sugar, in a bowl
- 1/2 C powdered sugar, in a bowl
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Instructions
- Using an electric mixer on low-speed stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt until combined. (about 20 seconds.)
- Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal. (about 1 1/2 minutes.)
- Reduce the speed to low.
- Now with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened (about 20 seconds)
- Increase the speed to medium and mix until thoroughly combined. (about 10 seconds.)
- Transfer the dough onto a work surface. Divide the dough in half. Shape each half of the dough into two balls, Wrap each dough ball the in plastic wrap and freeze until firm. (20 to 30 minutes.)
- Or your second option is that you can refrigerate the dough for 2 hours or overnight.
- Preheat the oven to 350 degrees. Line the baking sheets with parchment paper.
- Remove the cookie dough from the fridge. Begin rolling the dough into individual 2- inch balls in diameter. Do not overwork the dough as it will get too warm. (If the dough becomes warm rewrap it in the plastic wrap and return it to the refrigerator until it is chilled.) Roll each dough ball in the sugar until coated. Now transfer the ball to the confectioners’ sugar and roll again until coated evenly. Pur the coated dough balls 1-inch apart on the parchment lined baking sheet.
- Bake the cookies at 350 degrees until they are set in the centers. (About 12 minutes.) Be sure to not over bake them.
- Remove the cookies from the oven. Allow them to cool on the sheets for 2 minutes. Transfer the cookies to a wire rack to cool completely (to room temperature).
Notes
Store gingerbread crinkle cookies in an airtight container at room temperature.
The cookies can be stored for up to a week.
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