Crinkle Cookies Recipe
A rich and fudgy brownie like center with a powdered sugar crispy cookie crust. This classic Christmas cookie is too good to just make one time a year.
Servings: 36 small cookies
Ingredients
- 3/4 cup (167g) salted butter softened
- 3/4 cup (184.5g) brown sugar
- 1/4 cup (57.5g) granulated sugar
- 2 eggs
- 1 tbsp corn syrup
- 1/2 tbsp vanilla extract
- 1 tbsp milk
- 2 cups (304g) all-purpose flour
- 1/2 cup (60g) dutch processed cocoa
- 1/2 tbsp corn starch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (107g) powdered sugar
Instructions
- Preheat the oven to 350° F (180° C).
- Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
- Next, add the flour, cocoa, corn starch, baking soda, and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
- Portion out the dough, as desired. For small cookies, use 1 1/2 tbsp of dough. For medium sized cookies use 3 tbsp of dough. For large cookies, use 1/3 cup of dough.
- Roll and press the powdered sugar onto each ball of dough.
- Bake at 350° F (180° C) until the cookies have flattened, spread and have started to crackle. For small cookies: bake 7-9 minutes. For medium cookies: bake 9-11 minutes. For large cookies: bake 11-13 minutes.
- Allow the cookies to cool on the pan for 10 minutes prior to transfering to a wire rack. Serve warm.
Notes
This recipe will make 36 small cookies, 18 medium cookies or 9 large cookies.
Nutrition
Calories: 148kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 101mg | Potassium: 76mg | Fiber: 2g | Sugar: 13g | Vitamin A: 137IU | Calcium: 14mg | Iron: 1mg