Gingerbread spice is one of my favorites and that’s why these gingerbread crinkles are a must on my blog! I like them even better than the classic chocolate ones. Gingerbread is without a doubt one of the symbols of Christmas. Even though they are not usually the first candy to disappear on the holiday table, we still bake them every year. We love their smell and I personally cannot imagine Christmas without them. With gingerbread crinkles, however, it’s quite the opposite. Whenever I bake them, they are the first to disappear from the table, and so quickly that they barely have time to cool down. So if you’d like to skip the classic gingerbread this year, but don’t want to miss out on the lovely smell, bake these gingerbread crinkles. The combination of gingerbread spice and honey is not to be missed with gingerbread. These two ingredients create that delicious taste of Christmas. That’s why I’ve adapted the classic crinkles recipe and incorporated both honey and gingerbread spice into the recipe. And I didn’t skimp on either ingredient, so that the resulting crinkles really do resemble gingerbread cookies the way they should! Do you want more Christmas recipes? Try this 2-Ingredients Christmas Trees or Gingerbread Biscotti!
Gingerbread spice is one of my favorites and that’s why these gingerbread crinkles are a must on my blog! I like them even better than the classic chocolate ones.
Ingredients [For 1 Person]
- 375 grams all purpose flour
- 150 grams brown sugar
- 2 teaspoons gingerbread spice
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 170 grams unsalted butter
- 175 ml honey
- 100 grams granulated sugar
- 100 grams powdered sugar
- Prepare the Batter
First, mix the flour, brown sugar, baking soda, gingerbread spice and salt until all the dry ingredients are nicely combined. Then add the cubed butter to the dry ingredients and use a food processor to mix until you have a dough the consistency of coarse crumbs. Continue mixing slowly, gradually adding honey to the batter and mixing until you have a nice smooth batter. Now transfer the dough to a large bowl, cover with foil and refrigerate for at least two hours, but ideally overnight.
- Bake the Cookies
Preheat the oven to 175°C and prepare a baking tray lined with parchment paper. Using a spoon or ice cream scoop, divide the dough into 18 equal balls. Place the semolina sugar in a smaller bowl first, followed by the icing sugar and coat each ball generously in each sugar. First in the semolina sugar and then in the icing sugar. Place the biscuits in a preheated oven for about 15 minutes. Let them rest on the baking sheet for another 5 minutes and then transfer to a wire rack to cool completely.
Store biscuits in an airtight container at room temperature for up to a week.
If the dough is too warm, simply place the baking sheet with the dough balls in the refrigerator for 10 minutes before transferring them to the oven.