Gingerbread Crinkle Cookies - RecipeMagik (2024)

FAQs

Why don't my crinkle cookies crinkle? ›

Chocolate Crinkle Cookies can come out flat if the dough wasn't chilled long enough before rolling or the rolled dough balls sat at room temperature too long after being popped into the oven. The dough should be chilled at least for 3 hours and the cookies baked as soon as they are rolled.

Why didn't my chocolate crinkle cookies crack? 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.

If your cookies are spreading out and losing that crinkle effect, your kitchen might be a tad too warm or you might not have refrigerated the dough enough. Make sure to chill your dough sufficiently (for at least 2 hours).

From doubling up on molasses to using too much flour, there is a lot that can go wrong. Forgetting the molasses resulted in a crumbly cookie that was light in color. Combining all ingredients at once created lumps in the finished product.

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.

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)

To avoid this, try using as little flour as possible while preparing to roll your dough. 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.

You didn't press the batter down before sliding them into the oven. Your cookies will end up chewy when you leave the batter as-is. How can I make my cookies crunchy? Adding more butter to your recipe, baking your cookies longer, and letting them cool on the baking sheet will help give you crunchier cookies.

Crinkle cookies are easy to make, but you HAVE to chill the dough, it is mandatory. If you don't chill the dough, the dough will be too sticky, and you will end up with a chocolate cookie mess…. and no crinkly tops!

Should you chill cookie dough before baking? ›

Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies. "The colder and more solid the fat is, the less the cookie will spread," says food stylist and recipe developer Caitlin Haught Brown.

How to Prevent the Powdered Sugar from Melting. The trick is to coat the dough with granulated sugar first, and then with powdered sugar. This way, the granulated sugar draws out moisture from the surface to create that crinkled exterior while the powdered sugar remains on top.

An excessive amount of butter makes it where the flour is unable to absorb the combined fat, which causes the cookie to spread too widely and the sugar to carbonize more easily because it's surrounded by too buttery a dough.

Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.) To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated.

The deep, caramel-like sweetness of molasses pairs perfectly with the warm spices of ginger, cinnamon, and cloves, creating the iconic flavor profile of these classic treats. The choice of molasses over other sweeteners adds a depth and complexity that elevates gingerbread to a cherished holiday tradition.

Wrinkly cookies usually mean that the cookies expanded during their bake time then contracted either inside or outside of the oven. What causes that behavior could involve how much fat is in your cookie dough or how much egg white vs.

Sugar: Using white sugar or corn syrup in a cookie produces a crisp end product. Corn syrup also browns more readily than some other sugars. Egg: Recipes without egg will yield a flatter, crisper cookie with more spread. Eggs provide moisture for steam which leavens the cookie dough.

This is down to the ratio of ingredients in the dough, mainly. There is a high proportion of dry ingredients (i.e. flour, cocoa powder, ground almonds) to liquid ingredients (eggs, butter). This results in a drier dough which stops the cookies from spreading when baked.