Gingerbread Crinkles

My self-declared #60DaysofGingerbread continues...

I love how dramatic these look on a cookie platter. I have also shared Ube Crinkles.

Ingredients

• 1-1/2 cup lightly packed organic dark brown sugar

• 1/2 cup olive oil (I used the Butter Flavor Olive Oil at The Wuail & Olive)

• 4 eggs

• 1 teaspoon pure vanilla extract

• 1 teaspoon ginger liqueur

• 1 cup unsweetened cocoa powder

• 1 Tablespoon gingerbread spice (if you don't have any, use 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cardamom, and 1/2 teaspoon ground nutmet)

• 2 cups gluten-free flour

• 2 teaspoons baking powder

• 1 teaspoon fleur de sel

• 1/4 cup raw pecans, chopped

• 1/2 cup organic powdered sugar (for coating)

Procedure

Preheat oven to 350 degrees Fahrenheit. Line baking sheet with silicone baking mat or parchment paper.

In a medium mixing bowl, whisk together sugar, oil, eggs, vanilla, and ginger liqueur. Mix until smooth. Fold in cocoa powder, gingerbread spice, flour, baking powder, salt, and pecans until just moistened.

Roll tablespoon-sized pieces of dough into balls. Roll each ball in powdered sugar until nicely coated.

Place on prepared baking sheets. Bake for 14 minutes. Let cool on sheets for 5 minutes.

Finish cooling on wire racks. Serve with a strong coffee or espresso.