December 20, 2017
Each year I love baking something special to give to people at work and get everyone into the festive season. You’ll know by now how obsessed I am with Christmas baking, and so really any excuse to get into the kitchen is something that I’ll take! But really it is a nice way to give something to the people you end up spending the most time with at work. I like it better than giving a gift that I can buy as I feel like more effort goes into baking, plus I really enjoy it! I mean I think its thoughtful getting anything at all really, but who doesn’t love baked goods?
So this year I embarked on my mini Gingerbread houses once more for 4 team members, and I questioned my sanity in putting myself through that again, but it did work out in the end thank goodness! But for those who I couldn’t give a Gingerbread house (I would have been there all week making them if I had), I wanted to try a new recipe to see how it ended up. It turned out so well that I thought it needed to be on the blog just in time for Christmas in case you felt the urge for some festive baking!
There is something about cookies at Christmas which just works so well. I think it’s the classic Christmas flavours that really lend themselves to cookies, especially when it comes to Gingerbread. Nothing beats those cinnamon, gingery flavours of classic Gingerbread, and so I always find myself leaning towards baking which mirrors these tastes. I just feel like you can’t get more Christmas than Gingerbread, unless you have something like Christmas pudding, which is a whole different story!
So I found a recipe that I felt like adapting for Crinkle cookies. I love these cookies as they are so fluffy in their appearance and texture. These cookies are rolled in two types of sugar, so not only are they next level delicious, they also look like they have snow all over them. Even though we are peak summer in Brisbane for Christmas, we can still dream of a white Christmas here! At least these cookies make it feel that way anyway. There is no denying though that these cookies are quintessential Christmas flavours as they are packed with everything that makes Gingerbread great. They are sure to bring the Christmas cheer to whoever is lucky enough to sample them, that much I can assure you!
- 3 cups plain flour
- 3/4 cup packed brown sugar
- 3/4 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1/2 tsp mixed spice
- 1/2 tsp salt
- 170 grams unsalted butter softened and cubed
- 3/4 cup golden syrup
- 2 tbsp milk
- 1/2 cup caster sugar
- 1/2 cup icing sugar
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In the bowl of a stand mixer (or using an electric beater), combine the flour, brown sugar, baking soda, cinnamon, ginger, mixed spice and salt on a low speed for about 20 seconds. Add the softened, cubed butter and mix at a medium-low speed until the mixture comes together into a crumbly texture.
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Reduce the speed to low and, with the mixer running, slowly add the golden syrup and milk. Mix until the dough is evenly combined, about 30 seconds on a medium speed.
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Scrape the dough onto your kitchen bench; divide it in half. Shape the dough into two round discs and fully cover in glad wrap. Place in the fridge for at least 2 hours or overnight.
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Preheat the oven to 180C (350F). Line the two baking trays with baking paper, and place the caster sugar and icing sugar into seperate bowls. Take the cookie dough out of the fridge. Roll the dough into medium sized bowls, being careful not to overwork the dough. Roll each ball in the caster sugar and icing sugar to evenly coat, adding more sugar to the bowl if needed. Place the coated dough balls on the prepared baking sheet with a few centimetres between each.
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Bake the cookies for about 12 minutes, or until golden, making sure you don't overbake. Remove from the oven and allow to cool for about 2 minutes before transferring to a wire wrack to cool completely. Store in an airtight container at room temperature for up to a week.
So there you have it! I think this is up there with some of the best Christmas cookies I’ve ever baked. They are super delicious, not too difficult, and nice and fluffy. I also love how they look with the crinkles cracking through the icing sugar. They look great when wrapped up as a Christmas gift, and I know they didn’t last long when I put them on people’s desks for Christmas! They were also a massive hit with my partner who didn’t want me to bring them to work for anyone….I did leave him a few at home though so he didn’t miss out.
If you’re looking for a pretty simple, delicious Christmas cookie recipe to bring some holiday cheer, look no further than these cookies. They are absolutely delicious, and full of Gingerbread flavour that is so classic to this time of year. I wrapped a couple up in cellophane along with some regular gingerbread cookies and tied them off with some ribbon, and you have a great Christmas gift all ready to go! It really is that simple! The best part is you don’t need to brave the shops for this one, unless it is the grocery store!
What are your favourite Christmas cookies to make? I’d love to try some other recipes!
Until next time, happy eating!
Ella xx
