Monday, December 31, 2018

Cheers for a New Year!

Thank you for reading and following The Cook's Tour this year. May 2019 bring you good health, happiness, and of course, wonderful food and travel adventures!

Friday, December 14, 2018

Soft Gingerbread Crinkle Cookies

Just in time for the winter holidays comes this luscious little cookie. If you’re a fan of traditional gingerbread, you’re going to love these. They are basically all the things you love about gingerbread but in cookie form — cinnamon, ginger (duh…), cloves, molasses, brown sugar, all ingredients common to gingerbread.  However, this recipe (from Girl vs Dough) kicks it up a notch by rolling the dough in two kinds of sugar before baking, which lends a bit more sweetness to the gingery bite. The sugar melts into the dough during baking giving the cookies the crinkle effect. 

But what I love most about these cookies is their texture — soft and chewy. I ate one right out of the oven (quality control!) and it was wonderful. Another plus is their size. I am not a fan of oversized cookies so I love that these are two bite gems.

It's an easy and fast recipe to put together, but the dough needs to sit for at least an hour (and up to overnight) before baking so plan ahead. 

Definitely add these to your holiday baking list.

Coming soon, a recap of our recent trip to Portugal!

Ridiculously Soft Gingerbread Crinkle Cookies

  • 3 C all-purpose flour
  • 1 TB cinnamon
  • 1 TB ground ginger
  • 1 t baking soda
  • 1/2 t cloves
  • 1/2 t salt
  • 1 C (2 sticks) unsalted butter, softened and cubed
  • 1 egg
  • 3/4 C molasses (rich taste or robust, not blackstrap)
  • 2 TB milk
  • 1/2 C granulated sugar
  • 1/2 C powdered sugar
  • In a large bowl, whisk flour, cinnamon, ginger, baking soda, cloves, and salt to combine. In a separate large bowl using electric hand mixer or in bowl of a stand mixer with paddle attachment, beat butter and brown sugar on high speed for 2 minutes until smooth and light. On low speed, stir in egg, then molasses, then milk. Mixture will be slightly lumpy, this is OK.
  • Slow stir dry ingredients into wet ingredients until just combined. Cover bowl and refrigerate dough one hour or up to overnight.
  • Heat oven to 350 degrees F. Line two baking sheets with parchment paper. Shape dough into 1-inch balls, roll each ball in granulated sugar, then in powdered sugar, until well-coated. Transfer to prepared baking sheet, spacing dough at least 2 inches apart.
  • Bake 9-11 minutes until edges of cookie are just set. Cool cookies 5 minutes on baking sheets, then transfer to cooling rack to cool completely. 
Yield: approximately 30-40 cookies

A few tips to take into consideration:
1. Be sure to refrigerate the dough for at least 1 hour. When the dough is freshly mixed, it’s very soft, and if you get too hasty and bake it right away, it’s more likely to spread thin in the oven. The refrigeration helps not only with shaping but with dough stability in the oven, so the cookies bake with more height in the centers, ensuring that softness.
2. Don’t overbake the cookies! Take them out of the oven as soon as the edges are set. The centers might be a little underbaked at first, but they’ll continue to bake a bit as the cookies cool on the cookie sheet and the end result will be ridiculously soft, as previously explained.
3. Be liberal with the powdered sugar coating. The more powdered sugar on the cookie dough ball before baking, the more of it will be retained after baking. Unlike traditional crinkle cookies, some of the powdered sugar on these cookies will dissolve during baking, but there’s still enough of it that stays bright white to give them that classic crinkle cookie vibe.
4. Look for “robust” or “rich taste” molasses and use that in this recipe. If you can’t find it, light molasses (sometimes just labeled “molasses”) works, too. I don’t recommend blackstrap molasses for this recipe, as it’s less sweet.

Recipe credit: Girl versus Dough

Eat well, stay warm, be happy!