GINGERBREAD CRINKLE COOKIES RECIPE REVIEW


GINGERBREAD CRINKLE COOKIES

A Review Of Anna Olson’s Recipe

By Caro



This is my review of Anna Olson’s recipe for Gingerbread Crinkle Cookies.

I was on the hunt for a new gingerbread cookie, that would not only bake off soft, but stay that way, as well have a nice chewy texture. Read on to hear my thoughts on this recipe by Anna Olson.


Why Use Anna Olson’s Recipe?

I am a self-taught baker. And I achieved this through hours and hours of reading, watching baking shows as well as so much practice (with good and bad results). And one of my favourite bakers to watch was Anna Olson. I watched every episode of Bake With Anna Olson, and saved them to re-watch. She often explains things as she demonstrates, and that always helps me remember better. As well as being interested in how things work.

Over the last 3 years and 2 websites later, I have reviewed several of Anna Olson’s recipes and loved them all. I can’t say that about many popular bakers. But when I needed a new gingerbread cookie and came across her video on YouTube, of her making Gingerbread Crinkle Cookies, I knew this was the recipe to try.


The Recipe Real-time Video

Anna demonstrates how to make these gingerbread cookies on her YouTube channel ‘Oh Yum’. The great thing about this video, is it’s real-time. No quick 60 seconds video where you miss everything. Anna goes through, step-by-step the process, as well as explaining what she’s doing and why.

She actually has a story about the 2nd lot of sugar for the gingerbread crinkle cookies. She had forgotten to add the 1/2 cup (100g) of granulated sugar, and didn’t realise until the dough was already formed. So rather than waste the dough and start over again, she went ahead and worked it into the dough. In the end she realised and explained, that this produced a better crinkle to the cookie and made it chewier. Often this is how things are discovered, by mistake!


The Recipe Conversions

The description section below the video also included the full recipe, so no need to go look for it elsewhere. It also included ingredient conversions. Cups and grams listed and I have to say it’s the first recipe I have reviewed, where all the conversions were correct. Conversions in my article CONVERSION OF UK & US COMMON BAKING INGREDIENTS, are all hand measured by me, as I find Google to not only be inaccurate but inconsistent. I also test my own recipes, using both types of measurement to ensure accuracy.

This must be the first recipe I have reviewed where I haven’t had to add measurement conversions!


The Recipe Process

As mentioned, Anna guides you through making these gingerbread crinkle cookies. But the process is very straight forward and ideal for beginner bakers, or making with children.

The first sugar and butter is creamed together before adding egg & molasses and then the dry ingredients (flour and spices) are mixed in. The recipe produces a dough that is nice to work with. Balls of dough are formed and rolled in icing/powdered sugar before flatten slightly and baking. Once out the oven, Anna has us tapping the baking sheets/trays a few times to flatten the puffed up cookies. Once cooled they are ready! And that’s it.



How Were The Cookies?

Well I am sure you will have guessed that I liked the gingerbread cookies. They were gingery, soft and chewy and very enjoyable. The rest of the family loved them too. So much so, that 2 dozen didn’t last past a few days.

So I can’t say how long they will last, but if you store in an airtight container, (I prefer cake tins), I am sure they will be fine well past 3 days.

Point to note too, instead of the cloves, nutmeg & cinnamon, I used Mixed Spice. That is the equivalent here in the UK & I used 2 tsp.


My Rating Of The Recipe

I can’t really fault Anna’s recipe. It is accurate, and the real-time and well explained video, doesn’t leave any room for disaster. Easy and straight forward recipe procedure, with no need for fancy equipment. You can even make without a mixer if need be.

The only thing that was missing from the recipe was Fan oven temperature and Gas Mark. (For reference, those temperatures are – 140c Fan Oven & Gas Mark 3). Check out my Oven Temperature Conversion article.

So taking everything into consideration, I rate Anna Olson’s Gingerbread crinkle Cookies 9.5/10.

My Rating: 9.5/10

Rating: 9.5 out of 10.

Gingerbread Crinkle Cookies

The 2nd Time I Made These

I liked these cookies so much, I made them again for gifting at Christmas. So easy just to double the batch and get about 50 cookies, ready to be shared out.

However, I ran out of a few bits so here is what I used the second time, but still got a great cookie –

Instead of the Light Brown Sugar, I used granulated. And instead of the molasses, I used 55g of Black Treacle and 75g Golden Syrup. If you want to know where to find these in the states, check out my Gingerbread Cake recipe. Used in the loaf cake and also in the mini gingerbread bundt cakes, as photographed below.


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Don’t forget to check out Anna’s recipe & video – Anna Olson’s Gingerbread Crinkle Cookies Video



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Caro xx


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5 thoughts on “GINGERBREAD CRINKLE COOKIES RECIPE REVIEW

  1. (5/5)

    These cookies are so delicious and a family favourite. The instructions are brilliant with step by step instructions. Thank you.

  2. I’ve tried these today for the first time. Just one query. My mixture seemed very dry. I used black treacle, 130g, but I notice in your write up that you used 110g black treacle and 150g golden syrup, which is more than stated in the recipe. Is this because black treacle is different? They’ve turned out well and hubby loves them, which is the main thing. I want to make them again next week for gifting, so just want to ensure that what I’m doing is correct. Thanks.

    1. Hi Helen. Sorry I just realise dthe error in my wording. I double checked back in my old notebook and I made a double batch so it should have read – 55g Black Treacle & 75g Golden Syrup for a single batch. Making the total 130g to be like the original recipe. There are two possibilties for your dough being dry. The eggs you used might have been smaller, and also different flour, different places or way it’s milled results in some flour absorbing mor eliquid than another. Instead of reducing the flour and the number of cookies made, I would try having an extra egg in a bowl, and mix the dough as normnal and if still dry, add a little more of the egg at a time, till you get the right consistency. Hope that helps. Looking forward to seeing them too.

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