Plate of easy gingersnap crinkle cookies
" />What do you do when you find a jar of molasses at the back of the pantry? You grab your apron and whip up some ginger cookies! I love the depth of flavor that molasses adds to ginger flavoured bakes. I’ve also used muscovado sugar and crystallised ginger in this recipe and the resulting flavor is incredible.
Plate of easy gingersnap crinkle cookies
" data-permalink="https://cupcakesandcouscous.com/2024/01/31/gingersnap-crinkle-cookies/img_9458/" data-orig-size="800,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Gingersnap crinkle cookies" data-image-caption="" />
Tower of gingersnap crinkle cookies
" data-orig-size="800,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Gingersnap crinkle cookies" data-image-caption="" height="1140" eos="" width="760" />These crunchy, chewy gingersnap cookies are coated in sugar (sorry January dieters!) which gives them a crinkly look once they’re baked. The small ginger pieces add an extra delicious pop of flavor. Ginger lovers, get the kettle on and be sure to try out this recipe.
P.s. As many of you know I work from home, and if my kids are there while I’m shooting they love to observe and even lend a hand. I couldn’t resist sharing these behind-the-scenes pics of my son and his idea for styling the cookies – luckily the main photos had already been taken, ha!
Tower of ginger cookies
" data-orig-size="1800,800" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Gingersnap crinkle cookies" data-image-caption="" height="338" width="760" data-medium-file="https://cupcakesandcouscoussite.files.wordpress.com/2024/01/cookie-tower-1800-x-800.jpg?w=300" loading="lazy" data-permalink="https://cupcakesandcouscous.com/2024/01/31/gingersnap-crinkle-cookies/cookie-tower-1800-x-800/" data-orig-file="https://cupcakesandcouscoussite.files.wordpress.com/2024/01/cookie-tower-1800-x-800.jpg" data-image-meta="{" alt="" aperture="aperture" />GINGERSNAP CRINKLE COOKIES
- Servings: Makes 36
- 150 g butter, softened
- 145 g muscovado sugar
- 1 large egg
- 100 g molasses
- 300 g cake flour
- 10 ml (2 tsp) ground ginger
- 1.25 ml (¼ tsp) fine salt
- 5 ml (1 tsp) bicarb
- 30 g crystallised ginger slices, finely chopped
- 40 g white sugar
- 60 g icing sugar
1.) Place the butter and sugar in a bowl and cream for 3 minutes until pale and fluffy. Add the egg and molasses. Beat together until combined, scraping down the sides of the bowl as necessary.
2.) Sift the flour, ginger, salt and bicarb into the bowl. Add the chopped ginger and mix everything together until just combined. Cover the bowl and refrigerate for 30 minutes.
3.) While the dough is chilling preheat the oven to 170ºC and line a large baking tray with baking paper. Pour the white sugar and icing sugar onto two separate side plates.
4.) Roll the dough into 36 balls, about a heaped teaspoonful for each. Roll each ball in the white sugar followed by the icing sugar until completely coated. Arrange the cookie dough balls on the tray and flatten lightly with the palm of your hand.
5.) Bake for 16 minutes or until cracked on top and baked through. Transfer the cookies to a cooling rack – be careful as the sugar coating will be very hot. Allow to cool before serving.
