Rich, chocolatey, and coated with powdered sugar, Crinkle cookies are chewy, decadent piles of goodness whose surface looks like a delicious reenactment of continental drift. I’d been meaning to make myself a batch of crinkle cookies for some time now, but was always off put by the fact that most crinkle cookie recipes require the dough to sit in the refrigerator for hours before it’s ready to use. Not this recipe!
You also may be wondering why I say these crinkle cookies have got attitude. You see, back before I started this blog, I made a batch of cookies called Aztec cookies. These featured a spicy aftertaste, thanks to the additions of ginger and cayenne pepper. Well, I decided crinkle cookies could benefit from a little bit of that kick, so each cookie comes with a slightly spicy aftertaste to really wake up your taste buds.
Recipe adapted from Williams-Sonoma
Difficulty: Relatively Easy
Active Prep Time: 20 minutes
Total Prep Time: 1 hour
Special Equipment: Stand Mixer
Makes: 22 – 24 Cookies
Ingredients:
- ½ cup confectioners sugar
- 1 2/3 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 ¼ cups sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cayenne pepper
- ½ cup mini chocolate chips
Instructions:
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. Pour the confectioners sugar into a small bowl and set aside.
3. In a medium sized bowl, using a wooden spoon, stir together the flour, cocoa, baking powder, cinnamon, ginger, cayenne, and salt. Set aside.
4. Using a stand mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula.
5. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
6. Turn off the mixer and add the flour mixture. Beat on low speed just until blended. Pour in chocolate chips and mix for another 30 seconds.
7. Scoop up a tablespoon sized ball of dough. Scrape the dough off the spoon into the palm of your other hand and roll the it into a ball. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.
8. When 1 baking sheet is full, put it in the oven and bake the cookies until they have puffed up and their surfaces are cracked, 10 to 12 minutes. Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
9. Using a spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies.
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