Gingerbread Crinkle Cookies
Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 25 pcs
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Difficulty level: 2 out of 4
11 Ingredients
- 100grams unsalted butter
- 1/3 cup molasses
- 1 free range egg
- 1 1/4 cups Macro Organic plain flour
- 1/4 cup self-raising flour
- 3/4 cup brown sugar
- 3teaspoons ground ginger
- 1teaspoons ground cinnamon
- 1/2teaspoons mixed spice
- 1/2teaspoons bicarbonate of soda
- 1/2 cup icing sugar
Description
Show your loved ones how much you care by gifting them a batch of these fudgy gingerbread cookies this Christmas. These treats will be sure to delight.
Instruction tip
Tip:Bake a large batch of these cookies, then store them in an airtight container for up to one week. You can also package them up and gift to loved ones.
Method
Step 1 of 4
Place butter and molasses in a small saucepan. Heat over low heat, stirring, for 2 minutes or until melted. Transfer to a large bowl and set aside for 15 minutes to cool. Add egg and stir until combined. Add flours, brown sugar, ginger, cinnamon, mixed spice and bicarbonate of soda to butter mixture, then stir to combine.
Step 2 of 4
Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
Step 3 of 4
Place icing sugar in a small bowl. Roll level tablespoonfuls dough into balls to make a total of 25 balls. Roll balls, one at a time, in icing sugar until completely coated. Place balls, 5cm apart, on trays.
Step 4 of 4
Bake for 15 minutes or until just firm to touch. Stand on trays for 5 minutes before transferring to a wire rack to cool.
Categories
- Australian
- Dec 2021
- Desserts
- Seafood free
- Christmas
- Gingerbread
- Cookie
- Tree nut free
- Biscuit & cookie
- Baking
- Peanut free
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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