Crystallized Ginger Crinkles

We’re in the midst of a cold snap and there’s just something about a chill in the air that motivates me to bake!! The flavorful combination of spices and molasses make these cookies, which are crisp on the outside and chewy on the inside, perfect for the holiday season!

Make the cookie dough and, before baking, we need to do a few things.

I used a #50 cookie scoop (my favorite size for cookies) to portion the dough. I’ll post a link to this favorite tool below.

Then roll the dough portions in the palm of your hands to make balls.

Next grab some sanding sugar. It glistens in the light. If you don’t have sanding sugar, you can use turbinado sugar, or even plain ole granulated sugar.

Once the balls of cookie dough are coated, pop them in the fridge to chill before baking.

Bake as directed in the recipe below. After removing from the oven, allow the crinkles to cool on sheet pan for 10 minutes before transferring to a rack to cool completely.

I used ginger chips for this recipe, but I could have chopped crystallized ginger as well.

Tip: The best way I’ve found to cut crystallized ginger is to use a pair of sharp kitchen shears.

Items used to make this recipe:

(affiliate links)

• #50 cookie scoop https://amzn.to/3rKxOoT

• half sheet pans https://amzn.to/35Z1GFA

• silpat baking mats https://amzn.to/36bQsOj

• ginger chips https://amzn.to/3uMXe7u

• crystallized ginger https://amzn.to/33kpSS0

• sanding sugar https://amzn.to/354Ipi5

• golden syrup https://amzn.to/3nZJgJw

• unsulphured molasses https://amzn.to/3uIgKlq

• stand mixer https://amzn.to/3j52Os3

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Crystallized Ginger Crinkle Cookies

makes about 4 dozen cookies (#50 scoop)

Printable Recipe

Ingredients

• 2 1/4 cups all purpose flour

• 2 teaspoons baking soda

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground cloves

• 1/4 teaspoon ground allspice

• 12 tablespoons unsalted butter, room temperature

• 1 cup light brown sugar, packed

• 1 large egg

• 2 tablespoons unsulphured molasses

• 2 tablespoons Lyle’s golden syrup (see notes below)

• 1/2 cup finely minced crystallized ginger

• sanding sugar for coating

Recipe Directions

1. In a medium mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, cloves, and allspice; set aside until needed.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar together on medium-high speed until light and fluffy (1-2 minutes).

3. Add the egg, golden syrup, and molasses until fully incorporated.

4. Stir in the minced crystallized ginger.

5. Using a #50 scoop, portion all the cookie dough and place on a silpat-lined half sheet pan.

6. Roll each portion into a ball, then coat with sanding sugar; return to half sheet pan and chill for at least 10 minutes.

7. Preheat oven to 400F and place rack in center position.

8. Place 12 chilled balls of cookie dough evenly on a cool, silpat-lined half sheet pan; bake one sheet at a time for 10-12 minutes.

9. Remove cookie from oven and rest on cookie sheet for 10 minutes before transferring to a rack to cool completely. Store in an airtight container for up to a week.

Notes

• You can substitute more molasses if you don’t have any Lyle’s Golden Syrup (but why wouldn’t you? It’s the tastiest stuff ever!!).

• Be sure cookie sheets are completely cool before placing chilled dough balls on them.

• For best results, bake just one tray at a time.

• You can make and freeze the dough balls ahead of time (before coating with sanding sugar). Thaw dough balls in fridge overnight, then roll in sanding sugar and proceed as directed.

adapted from King Arthur

Embossed Spice Cookies with Butter Rum Glaze

Fall is officially here! That means holiday baking is just around the corner. Today I’m sharing with you a delicious recipe for Spice Cookies with Butter Rum Glaze that I know your friends and loved ones are going to devour! Not only because they taste amazing, but because they look so elegant…. and you don’t have to be a pastry chef to achieve these results. Let me show you how to make them.

A big Thank You to Jessica at Embossed for providing the paisley embossed rolling pin used in this post.

After making the cookie dough, roll it between two layers of wax paper (or parchment) to 1/4-inch thickness. I like to use rolling guides to ensure all the cookies are the exact same thickness.

Remove the top layer of wax paper…

And use an embossed rolling pin to imprint the cookie dough with the pattern. No need to dust the pin or cookie dough with extra flour.

Pretty!

Use a cookie cutter to cut the dough. I’m particularly fond of double-sided scalloped cutters.

Place the cookie cutouts on a silpat or parchment-lined half sheet pan. I tested both baking surfaces and both work well, but the silpat produced a slightly nicer finished appearance on the bottom of the cookies.

Now here’s the important part - chill the dough for at least 30 minutes before baking. This is a good time to preheat the oven.

While the cookies are baking, make the glaze and keep it covered with a wet paper towel when not using (to keep it from crusting over).

Remove the baked cookies from the oven and brush on the glaze while the cookies are still warm.

Since the cookies are still warm, the marks left in the glaze by the pastry brush will melt into a smooth finish. Allow glaze to dry for an hour or two before serving. These cookies are best served within 24 hours.

Items used to make this recipe:

(affiliate links)

• embossed rolling pin https://amzn.to/3sBLYYJ

• rolling guides https://amzn.to/300d6Db

• double sided scalloped cutter set https://amzn.to/3LuJqEr

• half sheet pan https://amzn.to/35Z1GFA

• silpat liner https://amzn.to/3uM9nt1

• parchment paper https://amzn.to/34D20cT

• silicone pastry brush https://amzn.to/3eNdNF8

• high quality dutch processed cocoa https://amzn.to/3uJFaLc

• pure vanilla extract (use the good stuff) https://amzn.to/3ovS9fE

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Embossed Spice Cookies with Butter Rum Glaze

makes 25 cookies (2.75-inch or 7cm round)

Printable Recipe

Ingredients

Cookies:

• 6 tablespoons unsalted butter, room temperature

• 1/3 cup PLUS 2 tablespoons packed brown sugar

• 1/4 cup molasses

• 1 large egg

• 1 3/4 cups PLUS 2 tablespoons all purpose flour 

• 1 tablespoon dutch-processed cocoa powder, sifted

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cardamom

• 1/2 teaspoon baking powder

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon finely ground black pepper

• 1/4 teaspoon fine salt

Glaze:

• 2/3 cup confectioners sugar, sifted

• 1 tablespoon melted butter

• 1 tablespoon rum

• 1/2 teaspoon pure vanilla extract

Directions

To make the cookies:

1. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and molasses on medium speed for 2 minutes, until light and fluffy, scraping bowl as needed; add egg yolk and mix until fully combined.

2. In a mixing bowl, whisk together all the remaining cookie ingredients (do not add the glaze ingredients).

3. Slowly add the dry ingredients to the mixer set on low speed and mix until no traces of dry ingredients remain.

4. Roll dough to 1/4-inch thickness between two sheets of wax paper, then peel the top layer of waxed paper off and use embossed roller to imprint pattern.

5. Use desired cutter to cut shapes, then carefully remove scraps but don’t attempt to move the cutouts (place scraps into an airtight container or zip-top bag until you have enough to reroll).

6. Carefully place waxed paper with cutouts onto sheet pan and chill for at least 30 minutes. 

7. Preheat oven to 325F and place rack in center position.

8. Remove chilled cutouts from refrigerator place cutouts on prepared sheet pans; bake for 9-10 minutes, leaving at least 1-inch of space between cookies (12 cookies per sheet)..

9. Bake for 9-10 minutes; remove from oven and rest for 5 minutes before glazing.

To make the glaze:

• While the cookies are baking, make the glaze by whisking confectioners sugar, melted butter, rum, and pure vanilla extract together in a small bowl; cover with wet towel to keep from drying.

• Brush an even layer of glaze on cookies while they’re still warm (about 5 minutes after the cookies are removed from the oven).

• Allow glaze to set before serving cookies, about 30 minutes.

Notes

• Instead of dusting your counter and rolling pin with flour (which can make the dough scraps too dry to reuse), roll the cookie dough between layers of wax paper (or parchment paper).

• Cookie dough can be made ahead and chilled in an airtight container for a day or two or frozen for up to a month. Allow the dough to come to room temperature (in its storage container) before rolling (don’t forget to chill cutouts for 15-20 minutes before baking).

• To bake cookies ahead, do not glaze. Store unglazed cookies in airtight container between layers of waxed paper and chill or freeze. Thaw overnight in container, then gently reheat cookies in warm oven before glazing.

• Cookies are best served within 24 hours of glazing (after that, the glaze will either turn gooey or it will crystalize and look chalky).

adapted from embossedco.com