Pandan Chicken
Christmas Edition: Chocolate Crinkle Cookies
Servings
3 dozenPrep
15 minCook
10 minYay! The most wonderful time of the year is here! Christmas has always been my favourite holiday. The food, the decorations, the presents, the carols, and the heat… what? what heat? Why, Malaysian Christmas of course! I spent 21 years celebrating tropical Christmases, and now that I get to celebrate Christmas during winter makes me even love it more. I finally understand the carols where they roast chestnuts on an open fire, sip hot chocolate, that it’s actually cold outside, and most of all…a white Christmas. I had my first white Christmas in 2010. It was also my very first Christmas with my husband (then boyfriend).
Christmas Tree at a restaurant where I used to work back in 2010. My very first Christmas away from home. I cried when I saw this tree. I’m a little cry baby. 🙂
Christmas, has always been special to me. Lot’s of sadness and happiness all in one day. Being away for the most important holiday in my family has got to be one of the hardest days ever. But as I celebrate Christmas with my new family-just my husband and I, I am happy and get happier with each and every year I do with him. I get to annoy him by playing carols and watch corny Christmas movies. This year is particularly exciting as we are trying to set our own traditions. We already have 2 that we do each year, which is having Spaghetti à la Carbonara for our Christmas Eve dinner and on Christmas day, we stay home and watch my corny Christmas movies.
Our little Christmas tree. If it was up to me, I would have a 6 footer. 😀
Baking skills are often put to the test during the festive season. I tried to do a 12-day of Christmas Cookies for the blog but I started out a little too late to test out new cookies and having 12 types of cookies will certainly make my pants tighter! So instead, I shall give a few of my favourite treats during the holidays. First one being Ginger Cookies. Crunchy on the out and soft on the inside. These cookies are nice and spicy perfect for a cold cold winters day. These are thicker and soft cookies. If you want gingersnaps, you’d have to use shortening instead of butter. I never used to like ginger cookies, not until I had some from my mother’s close friend Aunty Emily. It’s been a long time since I had her ginger cookies but I fell in love with her cookies and the rest is history! Last year, instead of baking my own ginger cookies I got mine from Ikea. It’s not too bad, but it was too much for me to finish. I also thought that it required lots of work but it’s really easy!
So here it is…
Ingredients
- ¾ cup Butter
- 1 cup Sugar
- ¼ cup Molasses
- 1 Egg
- 2 cups All Purpose Flour
- 2 teaspoons Baking Soda
- 1 Tablespoon Ginger Powder
- 1 teaspoon Cinnamon Powder
- ¼ teaspoon Nutmeg Powder
- ½ teaspoon Salt
- ½ Cup Sugar, for coating
Directions:
- Preheat the oven to 175°C (350°F) and prepare baking trays with parchment paper.
- In a mixing bowl, cream butter and sugar till smooth.
- Add molasses and egg. Mix till combined.
- In another bowl, mix together ginger powder, cinnamon powder, nutmeg powder, flour, baking soda and salt.
- Add the dry ingredients into the wet ingredients and mix till it forms into a dough.
- Pour  ½ cup of sugar into a bowl.
- Take 1 Tablespoon of dough and roll it into a ball. Drop the dough ball into the bowl of sugar and coat. Pop it in the fridge for 20 minutes if the dough gets warm.
- Place balls on prepared baking tray about 2 inches apart from each other. I would suggest 12 balls per tray.
- Bake for 10-12 minutes. *Please pay attention to the cookies 8 minutes in. Baking times may vary.
- Allow cookies to cool down on baking tray for 10 minutes before transferring to cooling rack.
- Store in an air tight container.
Tips:
- Conversion Table
- Dough is very soft, so you might need to pop it into the fridge for 30 minutes to make rolling easier. When I baked mine, my kitchen was very cold so I could roll and bake right away.
Enjoy and merry baking!
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I was wondering- are they better to eat immediately or wait a day or two? If I make them a week before I eat them will they be as good?
Yes it is! I still have a little of mine when I baked it last week and it’s still soft and chewy. What might help to keep it moist is by adding a slice of white bread in your container. All the best!
My cookies came out really flat more like ginger snaps. I used butter. They are very tasty though. Any idea why they are flat?
Hmm, there could be a few reasons to it so you’d need to give me some more details. Were the ginger cookie balls (after rolling in sugar) cold or warm? What type of baking tray did you use? Or what did you line the baking tray with? When I baked mine, it came out to be around 0.7 cm’s thick.