Some cookies just look and taste like fun and crinkle cookies fit that bill perfectly. You see the cracked tops all rolled in sugar and you just want a bite. Inside theyre soft and chewy, but the outside has a little crisp edge so theyre never boring to eat.
Theyre more then just lookin good though, the taste is spot on choclate mixed with sugar and eggs, its like a small party in your mouth. Lots of folks make them for holidays or parties, but you dont need a reason, heat up the oven any time for some fresh baked joy.
What are Crinkle Cookies?
Crinkle cookies are kinda special because they puff up and crack while they bake. That cracked top comes from rolling the dough in powered sugar. Then, when they bake, the sugar makes that snowy look. They taste like rich cocoa and a bit sweet from the sugar, so choclate lovers are all over them.
People dont really know exactly where they started, but they got popular in North America. Normal cookies stay flat but these ones rise and crack. That makes them stand out next to choc chip or sugar cookies. Youll see them at cookie swaps, birthday parties, or just chilling with a glass of milk.
Ingredients for Crinkle Cookies
To make crinkle cookies you just need some simple pantry stuff. Here are the basic ingredients:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Powdered sugar (for dusting)
Every item here does its job:
- All-purpose flour: Gives the cookies structure so they dont fall apart.
- Unsweetened cocoa powder: For that deep choclate flavor.
- Baking powder: Makes the dough rise and crack.
- Salt: Brings out all the other flavors.
- Granulated sugar: Sweetens and helps the cookies stay chewy.
- Brown sugar: Adds moisture and a bit of caramel taste.
- Eggs: Hold everything together and add moisture.
- Vanilla extract: Gives a warm, sweet scent.
- Powdered sugar: Is what makes the crinkle effect and extra sweetness.
Getting the right amount of each ingredient is super important if you want that perfect soft inside and just right crisp outside.
Crinkle Cookies Recipe
Ready to bake? Follow these steps and youll have a plate full of crinkle cookies in no time.
Step-by-Step Instructions
1. Preparation: Gather your bowls, whisk, baking sheet, and parchment paper. Preheat your oven to 350°F (175°C).
2. Mix Dry Ingredients: In a bowl sift together 1 cup flour, ½ cup cocoa powder, 1 teaspoon baking powder, and a pinch of salt. Sifting helps make them lighter.
3. Cream Sugars and Eggs: In another bowl whisk ½ cup granulated sugar, ¼ cup brown sugar, and 2 eggs. Beat until its light and a little fluffy, about 2-3 minutes.
4. Combine Mixtures: Slowly add the dry mix to the sugar blend. Stir until just mixed, dont overdo it or the cookies get tough.
5. Chill the Dough: Cover the dough and chill in the fridge for at least 30 minutes. Chilling keeps the cookies from spreading too much.
6. Form Cookies: Scoop out tablespoon-sized balls, roll them in powdered sugar until covered. Thats the secret to the crackly look.
7. Bake: Put the dough balls on a lined sheet about 2 inches apart. Bake 10-12 minutes until tops are set but still soft. Let them cool a bit before moving to a rack.
Advice for Perfect Crinkle Cookies
- Chill dough: Dont skip this, it stops the cookies from going flat.
- Watch baking time: Better to pull them when they look a tad underbaked, they firm up as they cool.
- Add flavors: Try chocolate chips, peppermint extract, or nuts if you want a twist.
Variations of Crinkle Cookies
If you wanna mix it up, try these:
- Extra Choclate: Use ¾ cup cocoa or toss in choc chips before chilling.
- Red Velvet: Add red food coloring and roll in a mix of powdered and granulated sugar, maybe top with a bit of cream cheese frosting.
- Pumpkin Spice: Swap part of the eggs for pumpkin puree and add cinnamon and nutmeg.
Storing and Freezing Crinkle Cookies
Store cookies in an airtight container at room temp for up to a week. To freeze baked cookies, lay them on a tray, freeze til firm, then bag them up. You can also freeze the raw dough for up to three months—just thaw in the fridge before baking.
Common Mistakes and Troubleshooting
- Overbaking: If theyre hard or too dark theyre overbaked. Take them out when the centers are still a bit soft.
- Spreading too much: Make sure your dough is cold and you measured right.
- Wrong texture: Too gummy or too dry? Check your wet to dry ratio and dont overmix.
FAQ Section
Can I make crinkle cookies without cocoa powder? Sure, just use more flour instead of cocoa and add vanilla or almond extract.
What can I use instead of eggs? Applesauce (¼ cup per egg), flaxseed mix (1 tablespoon flax + 2.5 tablespoon water), or store-bought egg replacer works.
How do I know when theyre done? The top should look set but not dark. Theyll firm up as they cool.
Can I freeze them? Yes, both baked cookies and raw dough freeze well. Just keep em sealed tight.
Best way to decorate? Drizzle choclate, add colored sugar, or use holiday sprinkles after they cool.
crinkle cookies recipe
Equipment
- 1 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 baking sheets
- 1 parchment paper
- 1 cookie scoop or tablespoon
- 1 sifter
Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, combine the granulated sugar, brown sugar, and softened butter. Use a whisk to cream the mixture until light and fluffy.
- Add the eggs one at a time, whisking well after each addition. Then stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be thick.
- Refrigerate the cookie dough for about 15 minutes to help it firm up.
- Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. Then roll each ball in powdered sugar until fully coated.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are crinkled.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- For an extra rich flavor, consider adding chocolate chips to the dough.
- Store the cookies in an airtight container at room temperature for up to a week.
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