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Holiday Cookies Part 1 – Gingerbread-Espresso Crinkle Cookies

These cookies are a family favorite since discovering them last year. One of our neighbors served them at a holiday party and my mom ran out to get the Martha Stewart magazine that they were featured in. Since being home this year, we’ve made three separate batches because we have eaten through them so quickly. They are a take on a regular gingerbread cookie, but softer, chewier and they have a bit of espresso for a depth of flavor. I hope you like these as much as my family does!

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 TBSP instant espresso powder
  • 1 1/2 TSP ground ginger
  • 1 3/4 TSP ground cinnamon
  • 1/4 TSP freshly grated nutmeg
  • 1 1/2 TSP baking powder
  • 1/2 TSP salt
  • 1 stick unsalted butter at room temperature
  • 1 TBSP finely grated fresh ginger
  • 2/3 cup packed dark-brown sugar
  • 1/4 cup unsulfured molasses (not blackstrap)
  • 1 large egg
  • Granulated sugar, for rolling
  • Confectioners’ sugar, for rolling

Instructions:

  • Line 2 baking sheets with parchment paper
  • In a bowl, whisk together flour, espresso powder, ground ginger, cinnamon, nutmeg, baking powder and salt
  • In the bowl of a standing mixer with your paddle attachment, beat butter with grated ginger and brown sugar on medium-high until it turns pale and fluffy (about 2 minutes)
  • Add molasses and beat until combined

  • Add egg and beat until combined

  • Reduce speed to low and gradually flour mixture, beating each time until combined 
  • Beat until no dry flour remains

  • Cover bowl (with tin foil, plastic wrap or plate) and refrigerate until firm (at least 4 hours and up to 3 days) (don’t skip this step!! chilling allows them to hold together better.)
  • Preheat oven to 350 degrees
  • Place about 1/2 -3/4 cup of granulated sugar in a bowl
  • Place about 1/2 -3/4 cup of confectioners’ sugar in another bowl

  • Using a cookie scoop, scoop out mixture (make it flat and not a rounded scoop)
  • Roll into a ball
  • Roll in granulated sugar to fully cover ball
  • Immediately roll in confectioners’ sugar to generously coat
  • Place on prepared sheets

  • Repeat until all dough is used (about 30 cookies)

  • Bake in oven for 15-17 minutes (turn halfway through and change rack positions) until the cookies flatten a bit and the surfaces appear cracked 
  • Let cool on cookie sheets for 5 minutes, then transfer to cooling rack

  • Let cool completely and store cookies in an airtight container between pieces of parchment paper
  • I keep my cookies in the freezer to make last longer (I keep a few for later in the year when I’m craving these!)

Gingerbread-Espresso Crinkle Cookies

Course Dessert

Ingredients
  

  • 1 3/4 cups all-purpose flour1 1/4 TSP
  • 1 tbsp instant espresso powder
  • 1 1/2 tsp ground ginger
  • 1 3/4 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 stick unsalted butter at room temperature
  • 1 tbsp finely grated fresh ginger
  • 2/3 cup packed dark-brown sugar
  • 1/4 cup unsulfured molasses (not blackstrap)
  • 1 large egg
  • Granulated sugar, for rolling
  • Confectioners' sugar, for rolling

Instructions
 

  • Line 2 baking sheets with parchment paper
  • In a bowl, whisk together flour, espresso powder, ground ginger, cinnamon, nutmeg, baking powder and salt
  • In the bowl of a standing mixer with your paddle attachment, beat butter with grated ginger and brown sugar on medium-high until it turns pale and fluffy (about 2 minutes)
  • Add molasses and beat until combined
  • Add egg and beat until combined
  • Reduce speed to low and gradually flour mixture, beating each time until combined 
  • Beat until no dry flour remains
  • Cover bowl (with tin foil, plastic wrap or plate) and refrigerate until firm (at least 4 hours and up to 3 days)
  • Preheat oven to 350 degrees
  • Place about 1/2 -3/4 cup of granulated sugar in a bowl
  • Place about 1/2 -3/4 cup of confectioners' sugar in another bowl
  • Using a cookie scoop, scoop out mixture (make it flat and not a rounded scoop)
  • Roll into a ball
  • Roll in granulated sugar to fully cover ball
  • Immediately roll in confectioners' sugar to generously coat
  • Place on prepared sheets
  • Repeat until all dough is used (about 30 cookies)
  • Bake in oven for 15-17 minutes (turn halfway through and change rack positions) until the cookies flatten a bit and the surfaces appear cracked 
  • Let cool on cookie sheets for 5 minutes, then transfer to cooling rack
  • Let cool completely and store cookies in airtight container between pieces of parchment paper
  • I keep my cookies in the freezer to make last longer (I keep a few for later in the year when I'm craving these!)

Stay hungry…

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