Every year when it starts to get chilly, my family's all hyped about make Christmas crinkle cookies. They is like these little dough balls covered in white sugar that crack open in oven, lookin real cool. My cousins and I fight over who's gonna roll the dough, but we always end up with sugar everywhere since the powdered sugar gets in our hair and clothes. It's messy but thats what makes it fun.
Baking these cookies remind me of last year when my grandma accidentally used too much cocoa so they was super strong chocolate taste, we all laugh about it now. But this year we gonna try peppermint ones to change things up. Its a small tradition but it feel like it kicks off the holiday fun for us.
Even if you dont bake much the rest of year, you always find a way to sneak these cookies off the tray when nobody notice. They soft inside, crunchy at the edge, all sweet and chocolaty and teh sugar on top like snow. No matter how you mix it, its just one of those desserts that feels like home.
Introduction to Christmas Crinkle Cookies
Christmas crinkle cookies are these round sweet treats with cracked tops that look like winter snow caps. They're coated in powdered sugar that melts in your mouth, leaving a soft chewy center and crisp outside thats hard to resist. I mean even my little brother asks for ten but sometimes they disappear before he counts.
They're comes from old family recipes that mix brownie and cookie ideas into one. Some says they was first made by somebody who had extra brownie mix and mashed in more flour, or maybe they just wanted a cookie that taste like fudge. Either way, it stuck around cause people loved how rich chocolate and sugary crunch works together.
Baking them usually means your kitchen smells like cocoa and vanilla, then the family crowd around the table to roll balls and coat in sugar. Its not just a recipe, its a way to get everyone talking, sharing jokes, and making those goofy holiday memories you keep even after the cookies are gone.
What Are Christmas Crinkle Cookies?
They are basically chocolate cookies but with a twist: when they bake the top get cracks that let the dark dough peek through white sugar. Its like a little surprise in each bite. The inside is soft and chewy, the outside a bit firm, so you get two textures at once.
You can play with flavours too. The classic is pure chocolate, but you could add peppermint extract for a minty kick, or swap cocoa for red velvet powder to get red cookie with white cracks. Some folks even add ginger or spice mix for that holiday taste.
Kids love to decorate these too, using icings or sprinkles to make them look like snowmen, reindeer, or whatever silly thing they think up. They can make your holiday party box look real fancy without much work.
Ingredients for Christmas Crinkle Cookies
Before you start you need some simple stuff from the store or pantry. Grouped below are what you'll need.
3.1. Basic Ingredients
- Flour: all-purpose flour thats good for cookies and cake.
- Cocoa powder: unsweetened, so make sure its good quality or the taste will be bitter.
- Baking powder: this helps the cookies puff up and make those cracks.
- Sugar: granulated sugar sweetens the dough and helps with texture.
- Eggs: bind everything while add moistness.
- Oil or butter: you pick—oil make em softer but butter give more flavor.
- Vanilla extract: just a splash, but it really mixes the flavors nice.
3.2. Optional Add-ins
- Mint extract: for that candy-cane style minty taste.
- Chocolate chips: toss in some chips to get extra gooey spots.
- Nuts: chopped pecans or walnuts if you want crunch.
3.3. Toppings
- Powdered sugar: roll the balls in this so they look like snow.
Step-by-Step Recipe for Christmas Crinkle Cookies
Follow these steps and youll feel like a pro, even if you never baked cookies before.
4.1. Preparation Time and Serving Size
Preparation Time: 15 mins
Baking Time: 10-12 mins
Serving Size: about 24 cookies
4.2. Directions
- Preheat the oven: crank it to 350°F (175°C) so its hot when cookies go in.
- Prepare baking sheets: line them with parchment paper or grease lightly if you dont have paper.
- Mix dry ingredients: in a bowl whisk flour, cocoa, baking powder and a pinch of salt real good.
- Combine wet ingredients: in another bowl beat sugar, eggs, oil or melted butter and vanilla till its smooth.
- Mix wet and dry ingredients: add dry mix to wet mix little by little till dough form but don’t over stir or cookies get tough.
- Shape dough into balls: scoop dough by spoonful, roll into balls then roll in powdered sugar til covered.
- Bake and cool: place balls on sheets about 2 inches apart, bake 10-12 mins till you see cracks on top and edges set, then cool few minutes on sheet before moving to rack.
4.3. Tips and Tricks for Perfect Cookies
- Chilling the dough: if dough feels sticky, pop it in fridge for 20-30 mins so its easier to handle.
- Ensuring even baking: halfway through baking turn the pan so cookies brown same.
- Storing leftovers: keep cooled cookies in an airtight container at room temp up to a week if they last that long.
The Delight of Decorating Christmas Crinkle Cookies
Once your cookies are all baked, you can get creative with decorations. Its a fun thing to do with kids or friends.
- Simple icing: mix powdered sugar with a bit of milk or water then drizzle over cookies.
- Sprinkles: shake on red and green sprinkles or even edible glitter for more sparkle.
- Themed decorations: use colored icing to draw snowflakes, trees, or any goofy shapes.
Troubleshooting Common Issues
Even good bakers mess up sometimes. Here’s how to fix the usual problems.
6.1. Cookies Spreading Too Much
If your cookies look like pancakes instead of balls it means dough was too soft. Chill it and make sure you measured flour right.
6.2. Cookies Not Rising
Cookies stay flat if baking powder is old or too much mixed makes them dense. Use fresh powder and dont overmix dough.
6.3. Coordination with Holiday Baking
Holidays can be busy, so make dough ahead and freeze it. Then you can bake fresh batch anytime you want.
Nutrition Information
Here’s roughly what’s in one cookie if you care about calories and such:
- Calories: 150
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Protein: 2g
To lighten up, swap oil for applesauce or use less sugar and maybe add honey or maple syrup instead.
FAQs about Christmas Crinkle Cookies
Answering some questions that usually pop up when making these cookies.
8.1. What makes crinkle cookies different from regular cookies?
Its the cracked top and sugar coating. When they bake the sugar crack and make that cool pattern and soft texture.
8.2. Can I freeze Christmas crinkle cookies?
Yes, once cooled put them in airtight bag or container and freeze up to 3 months. Just thaw before eating.
8.3. How can I make crinkle cookies without eggs?
You can use flaxseed meal: mix one tablespoon flax with three tablespoons water equals one egg. Or try yogurt as binder.
8.4. What is the best way to store crinkle cookies?
Store in airtight container at room temp. Put parchment between layers so they dont stick.
8.5. Can I use different types of cocoa powder?
Sure, Dutch-process cocoa makes smoother taste, raw cacao is richer and maybe healthier.
Conclusion
Christmas crinkle cookies are a simple but special holiday treat. Their cracked tops and sugary coats bring joy and memories every year.
Call to Action
Tell us how your cookies turned out or share your own twist on this classic recipe below!
christmas crinkle cookies
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 baking sheets
- 1 parchment paper
- 1 cookie scoop or spoon
- 1 cooling rack
- 1 sifter or fine mesh strainer
Ingredients
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup powdered sugar for coating
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a mixing bowl, combine granulated sugar, cocoa powder, and vegetable oil. Mix until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just incorporated. The dough will be thick.
- Chill the dough in the refrigerator for about 30 minutes for easier handling.
- Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar until fully coated.
- Place the coated dough balls on prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes. The cookies will puff up and then crack on top.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Leave a Reply