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Gingerbread-Espresso Crinkle Cookies
Credit:
Mikkel Vang
Recipe Summary
prep: 40 mins
total: 5 hrs
Yield: Makes about 30
Ingredients
Ingredient Checklist
1 3/4 cups unbleached all-purpose flour
1 tablespoon instant espresso powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 tablespoon finely grated fresh ginger (from a 1-inch piece)
2/3 cup packed dark-brown sugar
1/4 cup unsulfured molasses (not blackstrap)
1 large egg
Granulated sugar and confectioners’ sugar, for rolling
Gallery
Gingerbread-Espresso Crinkle Cookies
Credit:
Mikkel Vang
Recipe Summary
prep: 40 mins
total: 5 hrs
Yield: Makes about 30
Gallery
Gingerbread-Espresso Crinkle Cookies
Credit:
Mikkel Vang
Gingerbread-Espresso Crinkle Cookies
Credit:
Mikkel Vang
Gingerbread-Espresso Crinkle Cookies
Recipe Summary
prep: 40 mins
total: 5 hrs
Yield: Makes about 30
Recipe Summary
prep: 40 mins
total: 5 hrs
Yield: Makes about 30
prep: 40 mins
total: 5 hrs
prep:
40 mins
total:
5 hrs
Yield: Makes about 30
Makes about 30
Ingredients
Ingredients
- 1 3/4 cups unbleached all-purpose flour
- 1 tablespoon instant espresso powder
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, room temperature
- 1 tablespoon finely grated fresh ginger (from a 1-inch piece)
- 2/3 cup packed dark-brown sugar
- 1/4 cup unsulfured molasses (not blackstrap)
- 1 large egg
- Granulated sugar and confectioners’ sugar, for rolling
Directions
Line 2 baking sheets with parchment. In a bowl, whisk together flour, espresso powder, ground ginger, cinnamon, cloves, nutmeg, baking powder, and salt.
In the bowl of a mixer fitted with the paddle attachment, beat butter with grated ginger and brown sugar on medium-high speed until pale and fluffy, about 2 minutes. Add molasses; beat until combined. Add egg; beat until combined. Reduce speed to low and gradually add flour mixture, beating until combined and no dry flour remains. Transfer to plastic wrap, pat into a disk, wrap, and refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in refrigerator before using).
Preheat oven to 350 degrees, with racks in upper and lower thirds. Place granulated sugar in a shallow bowl, and confectioners’ sugar in another. Using a 1-ounce scoop or tablespoon measure, scoop rounded spoons of dough, roll into balls, and transfer directly to bowl with granulated sugar. (If dough becomes sticky as it warms, dust your palms with confectioners’ sugar.) Turn dough balls to fully coat in granulated sugar. Transfer to bowl with confectioners’ sugar; turn to fully coat. (Balls should be heavily coated; do not shake off excess.) Transfer to prepared sheets, 2 inches apart.
Bake, rotating sheets and rack positions once halfway through, until cookies spread and surfaces appear cracked, 15 to 17 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Store in an airtight container at room temperature, between sheets of parchment, up to 5 days.
Reviews
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Reviews
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All Reviews for Gingerbread-Espresso Crinkle Cookies
- of Reviews
Reviews:
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All Reviews for Gingerbread-Espresso Crinkle Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
