Gingerbread earthquake cookies
Gingerbread earthquake cookies are a unique twist on traditional gingerbread, featuring a soft interior and a cracked, sugary exterior. They're perfect for the holidays, blending warming spices with a sweet finish.
Cook time 20 min
Prep time 20 min
Ingredients:
1/2 cup butter1/3 cup maple syrup
1.50 cups all-purpose white wheat flour
1/2 cup brown sugar
1 egg
1 tsp ginger
1 tsp spice mix
2 garlic cloves
1 tsp baking soda
1/3 cup powdered sugar
Gingerbread earthquake cookies are a delightful and fun twist on classic gingerbread cookies. These cookies get their name from the way they crack and split open during baking, creating a rugged and captivating appearance. Perfect for the holiday season or whenever you crave that warm, spicy goodness, these cookies combine traditional gingerbread spices with a sweet, crinkly exterior that will make them a hit with family and friends.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg until well incorporated.
- Add the maple syrup and mix until smooth.
- In a separate bowl, whisk together the flour, ground ginger, spice mix, minced garlic, and baking soda.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until well combined. The dough will be slightly sticky.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to make it easier to handle.
- Once the dough is chilled, scoop out about a tablespoon of dough and roll it into a ball.
- Roll each dough ball in powdered sugar until fully coated.
- Place the powdered sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and the tops are cracked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve your Gingerbread Earthquake Cookies with a warm beverage and enjoy their unique blend of spices and sweetness.
Gingerbread earthquake cookies are a visually stunning and delicious treat that are surprisingly simple to make. With the perfect balance of spices, sweetness, and that signature cracked look, these cookies are sure to become a favorite in your household. By following these tips and allowing the dough to properly chill, you'll achieve perfect results every time. So put on your apron, gather your ingredients, and enjoy baking (and eating) these delightful cookies!
Gingerbread earthquake cookies FAQ:
Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the cookies have spread and the tops show cracks.
The cookies are done when they have spread and the tops appear cracked, but still look slightly soft in the center. They will firm up as they cool.
Yes, you can substitute the maple syrup with an equal amount of honey or agave syrup. If you're looking for a gluten-free option, use a 1:1 gluten-free flour blend instead of all-purpose flour.
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to three months.
You can use a gluten-free flour blend as a 1:1 substitute. However, the texture may vary slightly, so it's advisable to check for doneness during baking.
Cooking Tips:
- Ensure your butter is at room temperature before you start mixing. This helps in achieving a smooth and consistent dough.
- Use fresh ginger for a more robust flavor. Ground ginger can also work, but the freshness of the ginger can make a noticeable difference.
- Chill the dough for at least an hour before baking. This prevents the cookies from spreading too much and helps in creating those classic earthquake cracks.
- Roll the dough balls generously in powdered sugar before baking. This contrast between the sugar coating and the cracked cookie surface is what gives these cookies their signature look.
- Bake the cookies on a parchment-lined baking sheet to prevent sticking and to make cleanup easier.
- Keep an eye on the cookies towards the end of the baking time to avoid overbaking. They should be set but still a bit soft in the middle when you take them out of the oven.
Nutrition Facts
12 ServingsCalories 190kcal
Protein 2.55g
Carbohydrates 27g
Fiber 0.54g
Sugar 14g
Fat 8g
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