Christmas Baking
Ginger Crinkle Cookies With Honey Instead of Molasses: Deep Cracks, a Sugar Crust and a Soft Middle
Soft ginger crinkle cookies with honey and orange zest, rolled twice in sugar for a crackled crust.
NutritionApproximate, per serving
Instructions
In a bowl, beat the softened butter with the brown sugar until creamy. Add the egg, honey, ginger and zest. Beat again briefly until smooth.
Add the sifted flour mixed with the baking powder. Stir into a dough. It should be thick and sticky, not runny.
Cover the bowl with plastic wrap and refrigerate for at least 40 minutes. This is the key step that makes the dough workable.
Heat the oven to 350°F (180°C). With your hands, shape the chilled dough into walnut-sized balls.
Roll each ball first in granulated sugar and then generously in powdered sugar. This is what creates the pretty cracked effect.
Place the balls on a baking sheet lined with parchment paper, leaving space between them, because they will spread a little. Bake for 10 to 15 minutes.
Take them out while they still feel slightly soft to the touch. They firm up on the baking sheet. Do not overbake them, or they will dry out.
- The dough must be well chilled. If it sticks, dampen your palms with water. Take the cookies out while still slightly soft; they firm up on the baking sheet.
- Variations: lemon zest and juice instead of ginger, or replace 2 tablespoons (20 g) of the flour with cocoa.