Have you ever wanted a cookie that is soft like a cake, fudgy like a brownie and has a crisp coating? Me too! 😀
These Chocolate Crinkle Cookies are the perfect soft, fudgy, chewy and crispy cookie. They are light and rich, yet subtly sweet and moist! Everything you look for in a cookie. They make the perfect Christmas/holiday cookie! 🎄
Now i do eat these cookies all year round, but Christmas is what this cookie reminds me of! The icing sugar just looks like snow and the cookies look super festive!
Truth be told, I attempted these cookies last year around Christmas time and I couldn’t find a recipe that I loved. I found that a few were too thick (the most common crinkle cookie), and I wanted the cookies to be soft, fudgy, and most importantly I wanted the powdered sugar to hold up well. After a lot of recipe testing, I finally created a recipe that checks all of those boxes and the powdered sugar holds up for days!
These cookies are almost like a cakey brownie, but in cookie form. And yes, they’re just as delicious as they sound! 😋🍪
Tips For Storing & Freezing
These crinkle cookies can be stored for up to one week at room temperature in an airtight container, if you need to store them longer then I recommend freezing them.
To freeze the baked cookies, make sure they are cooled completely and store them in a freezer bag or freezer-friendly storage container for up to 3 months. I recommend placing some parchment paper between each layer of cookies so that they don’t stick together. When you’re ready to enjoy the cookies, simply let them sit on the counter for a few hours so that they can come to room temperature.
To freeze the cookie dough, scoop the dough onto a baking sheet lined with parchment paper and freeze for 1 to 2 hours. Store the frozen balls of cookie dough in a freezer bag or freezer-friendly storage container for up to 3 months. To bake the cookies, thaw the dough overnight in the refrigerator, coat with powdered sugar, and bake as directed.
Tips For Storing & Freezing
Make sure to sift your flour and cocoa powder together first, this will remove any lumps that could end up in your cookie dough.
Let your butter cool slightly before mixing it with the other wet ingredients. If the butter is too hot, you could end up with some scrambled eggs in your dough.
It’s best to use room temperature eggs for these cookies.
Chill the dough for at least 2 hours. This is a sticky cookie dough so chilling it will make it much easier to work with!
Use a cookie scoop – this will make it so much easier to scoop the dough and the cookies will all bake up uniform in size.
Recipe
Chocolate crinkle cookies that are soft, cakey, fudgy, and delicious too! The perfect Christmas cookie!
Prep Time: 25 minutes
Chill Time: 2 hours
Cook Time: 12-14 minutes
Total Time: 2 hours 39 minutes
Servings: 18
Author: Zainab
Ingredients:
250g plain flour
85g natural unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon salt
115g unsalted butter, melted and slightly cooled
200g granulated sugar
150g light brown sugar, packed
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
60g icing sugar
Method:
1. In a large mixing bowl, sift the flour and cocoa powder together then whisk in the baking powder and salt. Set aside.
2. In a separate mixing bowl or in a stand mixer with the paddle attachment, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Mix in the eggs and pure vanilla extract until fully combined.
3. Add the dry ingredients to the wet ingredients and mix together until just combined.
4. Cover the bowl tightly with cling film and refrigerate for at least 2 hours.
5. Once chilled, remove from refrigerator and preheat the oven to 177°C/350°F. Line large baking sheets with parchment paper or silicone baking mats. Add the powdered sugar to a small bowl and set aside.
6. Using a 1.5 tablespoon cookie scoop , scoop the cookie dough, roll in the powdered sugar, and place onto the prepared baking sheets. Repeat with the remaining cookie dough.
Note: I sometimes use my hands to do this step. The dough is very sticky and can get rather messy.
7. Bake for 12 to 14 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
8. Enjoy! 😁
Notes
Store in an airtight container at room temperature for up to up to 7 days.
You can always halve the ingredients to make half as many cookies!
If you find it difficult to remove the cookie dough from the scoop, try dipping the scoop in some powdered sugar before.
If you are making these cookies for Christmas, try replacing 1 teaspoon of vanilla extract with 1 teaspoon of peppermint extract.
Calories per cookie: 267
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
Comments