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Whole Wheat Gingerbread Crinkle Cookies

It’s mid-December and we’re in full-blown baking mode. You name it and we’re making it.  Biscotti?  Yep- Whole Wheat Gingerbread Biscotti with Cranberries and Pecans is in the house. Bars, cookies or cupcakes? Yes, yes, and yes.  Whole Wheat Caramel Turtle Bars with Milled Flax Seed, White Whole Wheat Chocolate Chip Peppermint Cookies and Gingerbread Cupcakes with Cinnamon Brown Sugar Buttercream Frosting are all on the list and in the production line.  We’ve also added several new recipes to our baking line-up this year and Whole Wheat Gingerbread Crinkle Cookies is one of our favorites.   I love these cookies for their warm gingerbread taste, their snowy powdered sugar appearance and because they’re so easy to make.  Simply open a box of Hodgson Mill Whole Wheat Gingerbread Mix and you’ll have a batch of cookies in the oven before you know it. 

Hodgson Mill Whole Wheat Gingerbread Mix has recently been reformulated and is better than ever. Chia seeds  have been added (in addition to 100% whole wheat flour and milled flax seed) and the directions have been simplified so that only a little oil and water are needed to get great results. These changes, along with a few other tweaks, make Hodgson Mill Whole Wheat Gingerbread Mix even healthier for you (chia seeds contain beneficial Omega-3 fatty acids, vitamins, antioxidants and protein) and it’s also vegan and vegetarian friendly as well as meeting the needs of people with dairy-free diets.

To make the cookies, cream the butter and sugar in a large mixing bowl until light and fluffy. Add the eggs, vanilla, and molasses and mix until well combined.  Pour the bag of gingerbread mix into the bowl and add the ginger, cloves, and baking powder.  Mix on low speed until just combined, being careful not to over mix.

Chill the dough in the refrigerator for at least an hour and up to a day. 

Meanwhile, mix the cinnamon and sugar in a shallow dish or pie pan and set aside. Put the powdered sugar in a similar size dish and set it aside, too.

Scoop the chilled dough into heaping tablespoon-size portions, form into balls and then roll in the cinnamon sugar mixture.  This is a perfect job for the little ones among you. My guy happens to be an expert cookie roller.

 

Next, roll the cinnamon sugar covered balls in the powdered sugar.  By rolling the cookies in the cinnamon sugar first, the powdered sugar sticks better to the dough and doesn’t dissolve into the cookies as much when they bake.  It also adds a nice crunch and a little extra sweet/spice flavor. 

Place the sugar-coated cookies about two inches apart on lined baking sheets and bake in a 350°F oven for 9 to 11 minutes or until set around the edges.  Allow the cookies to cool for five minutes and then transfer them to a wire rack to finish cooling.  My family likes these cookies best when they’re slightly warm, so we don’t usually wait very long before eating them.

Just like eggnog and candy canes, Christmas isn’t complete without a taste of gingerbread and now you have the perfect, quick and easy, healthier-than-your-average-cookie recipe in which to get it. Filled with warm spices and the goodness of whole grains, Whole Wheat Gingerbread Crinkle Cookies are a great addition to your holiday baking plans. 

And if you like this recipe, be sure to check out the other Hodgson Mill Whole Wheat Gingerbread Mix based recipes on our blog. You’ll find lots of other ways to bake up delicious treats that not only taste good, but are good for you, too.  Enjoy!

Whole Wheat Gingerbread Crinkle Cookies

Ingredients


  • 1/2 cup unsalted butter, softened
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 Tbsp. molasses
  • 1 box Hodgson Mill Whole Wheat Gingerbread Mix
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1 tsp. baking powder
  • 1/2 cup granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 cup powdered sugar

Instructions

Cream the butter and sugar in a large mixing bowl until light and fluffy. Add the eggs, vanilla, and molasses and mix until well combined. Pour the bag of gingerbread mix into the bowl and add the ginger, cloves, and baking powder. Mix on low speed until just combined, being careful not to over mix. Chill dough in the refrigerator for at least an hour and up to a day. 

 
Mix the cinnamon and sugar in a shallow dish or pie pan and set aside. Put the powdered sugar in a similar size dish and set it aside, too. Scoop the chilled dough into heaping tablespoon-size portions, form into balls and then roll them in the cinnamon sugar mixture. Next, roll the cinnamon sugar covered balls in the powdered sugar. Place the sugar-coated cookies about two inches apart on lined baking sheets and bake them in a 350°F oven for 9 to 11 minutes or until set around the edges. Allow the cookies to cool for five minutes and then transfer them to a wire rack to finish cooling.

Servings

Makes 2 dozen cookies

Original recipe by Holly

You can find Whole Wheat Gingerbread Crinkle Cookies and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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Showing 14 Comments
Avatar  Shelly 3 years agoReply

These look absolutely wonderful! Perfect for the holidays! Can't wait to try them. What a cute little helper, too!

Avatar  Holly 3 years agoReply

Thanks Shelly! I think you'll really like these cookies. I'm pretty smitten with my helper, too. :)

Avatar  Deb 3 years agoReply

These look yummy. I can't wait to try them. As a matter of fact my daughter and I plan to try them this weekend. Hope she is as good a helper as yours seems to be.

Avatar  Holly 3 years agoReply

Hi Deb! Thanks for commenting - it makes my day to hear from readers like you :) I hope your family enjoys these cookies as much as mine does. They're perfect for the holidays and are lots of fun to make with kitchen helpers.

Avatar  Barbara Bauer 3 years agoReply

This is going to become one of my family's favorite recipes! My kids love it and I like the way I can take a mix and make several different things out of it with so little work. Keep these great recipes coming!

Avatar  Holly 3 years agoReply

Thanks Barbara! Hodgson Mill Whole Wheat Gingerbread Mix is a great multi-purpose mix. Be sure to check out some of my other recipes using it on our blog. These delicious cookies are just the tip of the iceberg :) Enjoy!

Avatar  Elizabeth Ward 3 years agoReply

These look fabulous! The powdered sugar crinkle effect is so pretty. I love that I can use the Gingerbread mix in different ways!

Avatar  Holly 3 years agoReply

You will love these cookies, Elizabeth! They're perfect for the holidays and they're filled with the goodness of whole grains. Hodgson Mill Whole Wheat Gingerbread Mix is great for so many things. Enjoy!

Avatar  Lisa Scherer 3 years agoReply

These look yummy and easy too! Your little helper is so adorable!

Avatar  Holly 3 years agoReply

Thanks Lisa! Easy cookies are the best kind during the holidays :)

Avatar  Michelle 3 years agoReply

Yummy Yummy! Nothing better than gingerbread! These look so easy too!!!

Avatar  Holly 3 years agoReply

I agree, Michelle, the holidays aren't the same without a little gingerbread :) Thanks for the comment - happy cookie baking!

Avatar  Lori Mooney 3 years agoReply

I modified your Gingerbread mix with the buckwheat pancake mix for " Gingerbread pancakes ". The maple sap is getting ready to rise, so its winter wknd brunch pancake season! Love your products, keep doing what you do! Excellence as always!

Avatar  Holly 3 years agoReply

Thanks Lori! I'm so glad to count you as one of our fans :) I love your idea of combining the two products to create a whole new breakfast treat! We take a lot of pride in having such versatile mixes and enjoy hearing from our customers about the different ways they're being used. I bet having fresh maple syrup over those gingerbread/buckwheat pancakes tasted amazing! I'm getting hungry just thinking about them! Thanks for sharing!

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