Crinkle Cookies

Having Crinkle Cookies is one of the best things on a winter night, am I right? The warm chocolatey cookie with a chewy and gooey center partnered with hot chocolate is surely a treat for this cold weather.

Make the most delicious and decadent Crinkle Cookies packed full of chocolate flavor, and covered with powdered sugar — everything we love about Crinkle Cookies!

How to make Crinkle Cookies?

Ingredients:

For this recipe, you’ll need, granulated sugar, dark brown sugar, eggs, vegetable oil, unsweetened cocoa powder (dutch processed), vanilla extract all-purpose flour, baking powder, salt, and icing sugar.

In a bowl, combine all the wet ingredients. That includes dark and white sugars. Yes! sugar is considered a wet ingredient! I used dark brown sugar for this recipe as it has more molasses and therefore more moisture than the light brown one. This is my secret ingredient to achieving chewy Crinkle Cookies!

Mix using a whisk until well incorporated. Sift in cocoa powder and whisk it once again until no more lumps from the cocoa powder.

Pour wet ingredients to dry (sifted all-purpose flour, baking powder, and salt). Mix gently using a spatula. Do not overmix this batter to keep the cookies chewy.

Continue mixing until all the ingredients are combined.

Cover with plastic and refrigerate for at least 3 hrs. Do not skip this step!

The consistency of this dough is a bit runny and refrigerating it will help the cookies hold their shape once they’re in the oven. And if the cookies are in proper shape, they will have beautiful cracks on the outside and chewy consistency inside.

If ever your dough turned out to be soft and runny after refrigeration that means you put a little too much liquid and sugar in your mixture. Don’t worry, we can fix it. Don’t bake it just yet! Form them into balls but don’t roll them on icing sugar yet. Place the dough balls in the freezer until they’re solid. Roll them in icing sugar and bake. They will spread a little bit once baked but this is better than throwing the batter away!

Make sure to follow this recipe and don’t make a half batch of it. I tried making half of this recipe and for some reason, it did not come out right.

Preheat oven to 180’C / 356’F .

Take a spoon and use it as a measurement for the dough balls. Place a spoonful of dough onto your palms and shape it like a ball.

Roll it over icing sugar and let it be coated fully.

You can make 24-26 cookies for this recipe.

Place them on a cookie sheet lined with parchment paper or a baking mat. Make sure to leave at least a 1.5-inch gap in between to have room to expand.

You can bake 2 pans at the same time and will still have the same consistency and texture. Or you can bake as much as you need and place the rest of the dough (without the icing sugar coating ) in an airtight container and keep it in the fridge for up to 3 days and in the freezer for up to 3 weeks.

Bake for 10 minutes only. Not more, not less. Just be sure that the oven is fully preheated before baking. Baking them for more than 10 minutes will make the cookies dry and not chewy. Unfortunately, you cannot reverse it.

Once they’re baked, remove the cookies from the pan immediately and transfer them onto a cooling rack. The pan will still have enough high heat to overcook the cookies. Just be careful and use kitchen thongs when transferring them because they’re hot and still soft.

Let the cookies cool completely before serving. Another best way to serve them is to refrigerate the cookies after they cooled down and then serve them the next day. This process, allows the moisture to be intact inside the cookies, and resting them will shrink the cookies down thus having a chewy consistency and texture.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @missconfections on Instagram and hashtag #missconfections.