Easy Gingerbread Crinkle Cookies - Top Recipes (2024)

FAQs

Why my crinkles did not crack? ›

Chocolate Crinkle Cookies Common Questions

The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired. Be sure to allow plenty of time for your oven to heat, and use a fresh container of baking powder!

There are several possible reasons: if your dough is too cold, the cookies won't spread as much in the oven. If you chilled dough overnight, try setting it out at room temperature 20-30 minutes before rolling your dough.

Should gingerbread cookies be hard or soft? Soft gingerbread biscuits are ideal. They ought to be flexible. However, they should still be somewhat elastic, and if you hold them too firmly because you're so excited to eat them, you might even be able to leave your fingerprints on the cookie!

If the ratio of flour and sugar is off, the cookies won't spread correctly. Another culprit could be the temperature. While the majority of cookies bake well directly from the freezer, some cookie recipes won't spread enough if they're baked frozen.

Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)

Answers: Chris hinted at it -- to get the cracks, you need to have the top set early, so it's not going to expand while the middle's still trying to rise, and there's still enough leavening left to break through the crust that formed. You have a few things that can go wrong: The oven isn't hot enough.

The Secret to a Good Sugar Top

The tip that sent me into the kitchen was to give the chilled dough a double coating of sugar. First roll the cookies in granulated sugar and then roll them in powdered (confectioners') sugar.

Most cookies are soft and flexible, so the dough evenly expands as the cookies bake. In crinkle cookies, however, the powdered sugar dries out in the oven, creating a hard outer shell that is not flexible.

Once the cookies have completely cooled, roll in confectioners' sugar again. This is when the sugar will really stick.

“Light molasses is the sweetest and mildest out of the bunch because it is made from the first boiling cycle,” she said. “I like to use this type of molasses because it adds moisture to cookies, resulting in a soft and chewy texture.”

Should gingerbread dough be chilled before baking? ›

Mistake #2: Not resting your dough

After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking.

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

The easiest way to soften cookies with bread is to place the cookies in an airtight container with a slice of bread and leave them for a few hours. The bread will release moisture and help to rehydrate the cookies, making them soft and chewy once again.

To make crispy cookies, use less flour, eggs, and brown sugar in your recipe since these ingredients hold onto moisture and make cookies softer. Also, try baking your cookies for longer and at a lower temperature than the recipe recommends, which will help dry out the cookies so they're crispier.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Cracking occurs from several chemical reactions during the baking process. If some of your cookies aren't cracking, it could be because those dough balls were less round than others, the dough became too warm, your oven isn't heating evenly, or (most likely) the cinnamon sugar coating wasn't applied as thoroughly.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.