I feel like I’m always making confessions here on this blog.
I always thought I started this blog to share information with all of you, but maybe I started it to create an outlet to come clean with all my issues!
So, having said that, let me tell you one more thing about myself that you might not know about.
I hate gingerbread cookies.
I know…no biggie.
But it makes me feel so bad every holiday season. I mean, I want to LOVE everything about Christmas, so this is throwing a wrench into my jolly mood!
I’ve come to realize that the reason I hate them is because I have only ever tasted the stale ones you get at the store (and by “store” I don’t mean your local bakery that makes them fresh…I’m talking about the stores that have them sitting on the shelves for months!!).
So, fast forward to a few years ago when I was grabbing a coffee at my local Starbucks and wanted a sweet treat with my afternoon cup o’ jo. I told the young girl that I wanted a holiday treat and she said “have you tried our gingerbread loaf?” I told her that I hate gingerbread cookies and she said, “but this is different”. Man, I can’t believe what I was missing all these years.
I loved it so much that I re-created their loaf (’cause that just what I do!!). If you want to try making Starbucks gingerbread loaf, you can find the recipe here.
But, of course I couldn’t stop there! I went on to make gingerbread cake with bananas foster (as well as an apple adaption). You guyyysss….all of this gingerbread goodness is, legit, over the top!!
So, now I’m craving another gingerbread treat. I thought I’d attempt a chewy molasses cookie that is gingerbread based but has the addition of a salted caramel glaze (yes, I DO come up with these things as I’m drifting off to sleep!).
I did a bit of research and baked up this cookie and, even though the cookie on it’s own is epic, I thought about how incredible the cookie would be if we hit it with a special glaze! Well, holy mackerel, these morsels of goodness are just one mouthful after another of awesome holiday happiness….all wrapped up in a cookie.
It comes together so easily with a few ingredients…
They roll out beautifully too!
Rolled in the powdered stuff and baked, it is the best air freshener around (my kitchen currently smells aaaamazing!!)
Also, baking tip here:
If I’m not expecting company or thinking of giving these away, I only bake off one dozen (so the hubby and I aren’t tempted to scarf back a pile of cookies!). They, like most cookies, freeze beautifully!! If you’ve always baked off all of your cookies and frozen the baked goods, check this post out to see why you shouldn’t!!
Just make sure you don’t overcook these…they need to be soft!
The salted caramel glaze can be drizzled on haphazardly or you can use the same technique I used for my tree toppers a few posts back on top of the cookies to make them more festive looking!
Either way, they will add charm to your holiday table!!
Happy baking y’all!!
Gingerbread Crinkle Cookies with Salted Caramel Glaze
Holiday baking at it's finest! If you want a cookie that has the feeling of the holidays but isn't "in-your-face" about it, this is your cookie!!
- 3/4 cup butter, room temperature
- 1 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/2 cup flour
- 2 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- powdered sugar for rolling
- 1/2 cup salted caramel chips
- Christmas sprinkles, optional
In the bowl of an electric mixer, cream butter and brown sugar until light and fluffy.
Add in eggs and molasses and continue mixing until the dough is combined, scraping the sides as you go.
In a small bowl, mix together flour, baking soda and spices; add to the creamed butter/sugar mixture.
Cover well and refrigerate the dough for a minima of 2 hours or overnight.
Preheat the oven to 375 degrees
When ready, scoop out dough into balls (about 1 tablespoon each) and roll the cookie dough ball in the powdered sugar until it is completely covered.
Bake the cookies for 9-10 minutes or until they are crackled and firm to the touch.
Melt the salted caramel chips in the microwave until creamy and drizzle over the cookies in a tree pattern (small at top and then go back and forth, increasing in size until you get to the bottom); dust with Christmas sprinkles if using