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Gingerbread Crinkle Cookies

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Gingerbread Crinkle Cookies

Prep Time:
Total Time:
Ingredients
  • 3 cups cake flour
  • 3/4 cup dark brown sugar, packed
  • 1/2 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened, cut into 1/2 -inch cubes
  • 3/4 cup molasses
  • 2 tablespoons milk
  • 1 cup confectioners' sugar
Instructions

1. With an electric mixer (either hand or stand) stir together the flour, brown sugar, baking
soda, cinnamon, ginger, cloves and salt at low speed 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 and, 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.

2. Scrape the dough onto a work surface; divide it in half. Working with one portion at a
time, shape the dough into two round disks. Cover them in plastic wrap and freeze until
firm, 20 to 30 minutes. Alternatively, refrigerate the dough 2 hours or overnight.

3. Preheat the oven to 350° F. Line the two baking sheets with parchment paper. Take the
cookie dough out of the fridge and begin rolling the dough into balls, about 2-inches in
diameter. Be careful not to overwork the dough as it will lose its chill and get too warm.
Roll each dough ball in confectioners’ sugar until coated evenly. Place the coated dough
balls 1-inch apart from each other on the prepared baking sheet. Bake the cookies until
set in the centers, 12 – 14 minutes. Do not over bake. Cool the cookies on the sheets 2
minutes, then remove the cookies to a wire rack to cool to room temperature.


Gingerbread Crinkle Cookies 3 cups cake flour3/4 cup dark brown sugar, packed1/2 tsp baking powder1/2 teaspoon baking soda1 tablespoon ground cinnamon1 tablespoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon salt12 tablespoons (1 1/2 sticks) unsalted butter, softened, cut into 1/2 -inch cubes3/4 cup molasses2 tablespoons milk1 cup confectioners' sugar 1. With an electric mixer (either hand or stand) stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed 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 and, 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. 2. Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate the dough 2 hours or overnight. 3. Preheat the oven to 350° F. Line the two baking sheets with parchment paper. Take the cookie dough out of the fridge and begin rolling the dough into balls, about 2-inches in diameter. Be careful not to overwork the dough as it will lose its chill and get too warm. Roll each dough ball in confectioners’ sugar until coated evenly. Place the coated dough balls 1-inch apart from each other on the prepared baking sheet. Bake the cookies until set in the centers, 12 - 14 minutes. Do not over bake. Cool the cookies on the sheets 2 minutes, then remove the cookies to a wire rack to cool to room temperature.