top of page
Search

Gingerbread Crinkle Cookies

I love anything ginger when it’s cold and wet and that’s quite often where I live in the Lake District! I made these gingerbread crinkle cookies with all the flavours of gingerbread but in a cookie and they look nice and festive too.


ree

Obviously they can be eaten all year round but I do think they are a lovely addition to the festive season with a cuppa or a festive tipple.



I think kids and adults alike would enjoy these cookies and are a perfect addition to the biscuit barrel at any time of the year.

Jump to recipe


Start by preheating the oven to 190°C (170°C fan) and line two baking trays with parchment.


Put all the dry ingredients into a large bowl, then add the sunflower oil, black treacle and eggs.


ree

Mix until it comes together as a soft dough.


ree

Roll into walnut sized balls (approx. 40g).


ree

Place the granulated sugar into a small bowl, then place the icing sugar into another small bowl.


ree

Roll each ball into the granulated sugar,.


ree

Then roll in the icing sugar.


ree

Place on the prepared baking trays and bake for 12 minutes.


ree

Leave to cool on the baking trays for 10 minutes.


ree

Then transfer to a wire cooling rack to cool completely.


ree


ree

Gingerbread Crinkle Cookies


Sarah’s servings: 15

Sarah’s skill: Easy

Baking time: 14 minutes


INGREDIENTS

300g plain flour

1 tsp baking powder

150g soft dark brown sugar

1 tsp ground ginger

½ tsp mixed spice

55ml sunflower oil

1 tbsp black treacle

2 large eggs



60g granulated sugar

60g icing sugar, sieved



METHOD

  1. Preheat the oven to 190°C (170°C fan) and line two baking trays with parchment.

  2. Put the plain flour, baking powder, dark brown sugar, ground ginger and mixed spice in a large bowl.

  3. Add the sunflower oil, black treacle and eggs. Mix until it comes together as a soft dough.

  4. Roll into walnut sized balls (approx. 40g).

  5. Place the granulated sugar into a small bowl, then place the icing sugar into another small bowl.

  6. Roll each ball into the granulated sugar, followed by the icing sugar.

  7. Place on the prepared baking trays and bake for 14 minutes.

  8. Leave to cool on the baking trays for 10 minutes then transfer to a wire cooling rack to cool completely.


ree

EQUIPMENT USED







SARAH’S EXTRA SLICE


If you roll in the granulated sugar followed by the icing sugar you get a better coverage on the cookies.


You could use sunflower or vegetable oil in this recipe.


bottom of page