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.

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)

If your crinkle cookies are flat, then it could also be that the leavening is off. Make sure to use only baking powder. Baking soda will cause these cookies to spread, while baking powder will help them puff upwards for a nice crackle.

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!

Add more fat

If your cookie dough is too dry and crumbly, you can try adding more fat to it. This could mean adding more butter, shortening, or oil to the dough. If you're using a recipe that calls for melted butter, you could also try using cold butter and grating it into the dough.

Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior.

Crinkle cookies are iconic for their powder sugar-dusted crackly surfaces. For the right amount of lift and spread to crinkle the top, use a combination of baking soda and baking powder. And don't forget to factor in time for chilling the dough—it needs to be firm before being rolled in powdered sugar and baked.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

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.

Why did my cookies spread so much? One of the most common causes of cookie spread is that the fat is too warm. Make sure to chill your dough thoroughly if the recipe calls for it. If you're forming dough balls and the dough is too sticky to work with, this is a sign that your dough may be too warm.

Can you use maple syrup instead of molasses in gingerbread cookies? ›

Are there any substitutes for molasses? It won't taste exactly the same, but maple syrup can work in a pinch.

Golden syrup, also known as "light treacle," is made from the evaporation of sugarcane, which creates a light, golden syrup very reminiscent of honey. Lyle's is a popular brand of golden syrup. Try using 1 cup golden syrup for every 1 cup molasses in a recipe.

If you don't love the flavor of coffee, there are so many other flavor options to pair with gingerbread: lemon, white chocolate, caramel, chocolate – to name a few.

Cookies will flatten if there is a bit of much fat in the dough, usually butter or shortening. Try adding more flour or oats or something else that will add to the firmness of your dough.

Q: Why are my cookies not crisp enough? They are underbaked. Lower your oven temperature and bake longer but at a lower temperature. Using too much flour or the wrong kind of flour.

There are many reasons why your cookie dough may be crumbly. The most obvious culprit: not enough liquid to keep the dough together. Double check all liquid ingredients.