My interest in Crinkle Cookies was aroused when I read Confessions of a Closet Baker which has a similar cookie and a story surrounding it, which the author refers to as Starry Starry Nights. What a lovely name compared to Crackle Cookies or Crinkle Cookies, eh?
Anyway, I decided to bake up some Crinkle Cookies this Christmas season when everyone has cookies and cakes on their minds.
The recipe is adapted from a recent favourite baking book – The Baker by Leanne Kitchen. There are some great recipes in there, most of which are easy and look fantastic. The photography in the book just sings to me because if I ever did a cookbook, that’s how the pictures would look. It’s totally my style.
Crinkle Cookies | Crackle Cookies
Preparation time: 20 minutes
Cooking time: 30 minutes
Makes ~ 60 cookies
Recipe adapted from: The Baker by Leanne Kitchen
2.5 cups of flour
1/2 cup of unsalted butter, left out and softened to room temperature
1.75 cups of brown sugar
2 eggs, at room temperature
1 tsp of vanilla extract
1/3 cup of milk
2 tsp of baking powder
1/2 tsp of ground allspice or cinnamon (optional)
2.5 tbsp of cocoa powder
1/3 cup of chopped nuts (I used pecan)
1/3 cup of chocolate chips or chopped chocolate pieces
70 gm of dark chocolate (cooking chocolate)
1/4 tsp of salt
1 cup of icing sugar or powdered sugar for coating
How to Make Crinkle or Crackle Cookies:
1. In another bowl. cream the butter and sugar until light. Add the eggs one by one and beat again until well incorporated. Melt the chocolate (I used the microwave). Add the melted chocolate, vanilla, and milk to the butter-sugar-egg mixture. Mix well until combined.
2. Sift the cocoa powder, flour, baking powder and salt together. Add the allspice or cinnamon to this, if using and whisk it well. Add this dry mixture to the wet mixture and whisk gently to combine.
3. Fold in the chopped nuts and chocolate chips taking care not to overmix. You will have a thick-ish batter. Refrigerate this for atleast 4 hours or preferably overnight.
4. When you are ready to bake, pre-heat oven to 350F / 180C. Take the cookie dough one small scoopful at a time, make a ball, and drop into the icing sugar. Coat generously and place on a lined baking tray about 2″ apart. I pressed the top of the dough ball down gently because my first batch of cookies domed too much.
5. Bake for around 25 mins until the cookie top cracks and it’s soft to touch but the edges are done. Remove from oven and transfer to a cooling rack after 5 mins.
Gorgeous Crinkle Cookies (Crackle Cookies) are now ready to be enjoyed! I did feel that the cookies were a tad too sweet but that works fabulously with a glass of cold milk. You can also omit the chocolate chips in the dough if you’d like, that’s my addition to this cookie recipe.
What’s baking in your kitchens this Christmas?