Fill up your Christmas cookie jar with these gluten free Gingerbread White Chocolate Crinkle Cookies and set yourself up for Christmas cheer! On Sunday morning I was deep in Christmas hibernation mode. Penny woke me up super early (5am on a Sunday…) and my body was craving rest so I wrapped us both up in a blanket and we laid on the couch bingeing on Hallmark Channel Christmas movies while Sunday dawned. After breakfast I just knew that all I wanted to do that day was stay in my ‘house clothes’ and bake Christmas cookies. I needed some cosy, Christmas feels in my life, and so I got out my butter and sugar and all things nice and got to work. And this week I’m sharing my efforts with you as part of the Sweetest Season Cookie Exchange! The wonderful Erin from The Speckled Palate is bringing all your cookie recipe needs to one place! Just head to the recipe page to choose from dozens of different cookies perfect for celebrating the sweetest of seasons. This week I have two new Christmas cookie recipes to share with you. Today, we’re filling up our cookie jar with these chewy, gluten free Gingerbread White Chocolate Crinkle Cookies. Crinkle cookies are so fun to make – all the rolling and coating in icing sugar and then watching them ‘crinkle’ in the oven is perfect for making with kids. My version is made with gluten free flours so every tummy can enjoy some holiday cookie baking. One of my favourite memories of Christmas is baking cookies with my Mum and sister. We would make hundreds of spice cookies and cover them in frosting to give as gifts to teachers, neighbours, and family friends. I really encourage parents to get in the kitchen and make something special with their kids around holiday times. The ritual, the special recipes, and the time taken together, teach kids about the seasons of eating we have throughout the year, and create memories to last a lifetime. I’ll never be able to eat a spice cookie without thinking fondly of Christmases past. These cookies are a simple melt and mix method – and just two bowls and a spoon! You couldn’t ask for an easier Christmas treat! First you melt butter and golden syrup,then stir in the remaining dry ingredients, and add a shower of white chocolate chips. You let the mixture rest in the fridge for 45 minutes, then roll into balls and coat them in icing sugar before baking them into crackly perfection!
Gingerbread White Chocolate Crinkle Cookies
gluten free | makes about 24 cookies | store cookies in an airtight container at room temperature for up to three days | adapted from this recipe
note: if you cannot find golden syrup you can use honey just expect a slightly different taste – they will still be delicious though!
- 100 grams butter
- 1/3 cup golden syrup (see note)
- 55 grams buckwheat flour
- 55 grams sorghum flour
- 55 grams white rice flour
- 55 grams brown rice flour
- 1 egg
- 100 grams (3/4 cup) brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon bicarbonate (baking) soda
- 3/4 cup white chocolate chips
- 1/3 cup icing sugar (ensure this is gluten free)
- Melt the butter and golden syrup together in a microwave safe bowl. Heat in 30-second intervals and stir between until butter is completely melted and the two are well combined.
- In a large bowl whisk together the buckwheat flour, sorghum flour, white rice flour, brown rice flour, ginger, cinnamon and baking soda.
- Add egg and brown sugar to the melted butter and mix until smooth.
- Add dry ingredients and stir until completely mixed. Add in the white chocolate chips and stir to distribute. Cover the bowl with plastic wrap and refrigerate for 45 minutes and up to 24 hours (note: if you refrigerate for longer than 45 minutes you may need to leave the bowl on the counter for 15 minutes to soften the dough a little before rolling into balls).
- Preheat the oven to 180C (350F) and line two baking trays with baking paper.
- Put icing sugar into a small bowl.
- Scoop out tablespoonfuls of dough and roll into balls. Roll these balls in the icing sugar and then place on the prepared baking trays. Leave about 6cm between the cookies for spreading. Bake for 15 minutes or until the edges are firm and the tops are lightly golden. Swap the trays halfway through the baking time. Once the cookies are baked remove from the oven and allow to cool on the trays for about 5 minutes before removing to a wire rack to cool completely.