Polski 
These crinkle gingerbread cookies are even more intensely spiced than many traditional gingerbread biscuits! Thanks to the generous amount of honey and warming spices, they’re wonderfully aromatic, crisp on the outside and soft and chewy in the centre. They’ll be light brown if made with honey, or darker if you use molasses instead. Their beautifully crackled tops make them just as festive as they are delicious. A wonderful addition to your Christmas baking list!
Makes 40 cookies.
Ingredients for the Crinkle Gingerbread Cookies:
- 375 g plain flour
- 150 g soft light brown sugar
- ¾ teaspoon bicarbonate of soda
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 170 g unsalted butter, cold and diced
- ¾ cup runny honey (or molasses)
- 2 tablespoons milk
Place the flour, sugar, bicarbonate of soda and spices into the bowl of a stand mixer. Add the diced butter and mix until the mixture resembles damp sand. Add the honey (if using set honey, gently warm it first, then allow it to cool slightly) or molasses, along with the milk, and mix until a smooth dough forms. Cover the dough with cling film and chill in the refrigerator for 2 hours, or preferably overnight.
Ingredients for coating:
- ½ cup caster sugar
- ½ cup icing sugar
Remove the dough from the refrigerator. Roll into balls slightly smaller than a walnut. Coat each ball first in caster sugar, then generously in icing sugar. Place on baking trays lined with baking paper, leaving plenty of space between them as they spread considerably. If desired, the shaped cookies can be chilled briefly before baking, but only if the dough has warmed up again after shaping.
Bake at 180°C for about 12 minutes. Smaller cookies may need a little less time. During baking the cookies will spread slightly and develop their characteristic cracks. Some may crack further as they cool.
Leave the cookies on the baking tray for a few minutes, as they will be very soft, then transfer them to a wire rack to cool completely. Once cooled, they should be crisp on the outside with a soft, chewy centre.
Store in an airtight tin or container at room temperature for up to 14 days. The icing sugar coating may gradually turn slightly yellow over time – this is perfectly natural.
Enjoy!
Recipe source: If You Give a Blonde a Kitchen.
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