Crinkle Cookies Recipes

Chocolate Crinkle Cookies

32 mins to make

Ingredients

Vegetarian

Refrigerated

• 4 Eggs

Baking & Spices

• 2 cups All-purpose flour
• 2 tsp Baking powder
• 1 cup Cocoa powder, unsweetened
• 2 cups Granulated sugar
• 1/2 cup Powdered sugar
• 1/2 tsp Salt
• 2 tsp Vanilla extract

Oils & Vinegars

• 1/2 cup Vegetable oil

Method:

In the bowl of a stand mixer, beat the cocoa, granulated sugar and oil on medium speed. Reduce the speed to low and add 1 egg at a time until combined. Mix in the remaining ingredients in the order listed, for the exception of the powdered sugar. Cover the bowl with plastic wrap and chill in the refrigerator for 4 hours.

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Roll the dough into 1-inch balls and coat with powdered sugar. Place on the prepared baking sheet at least 2 inches apart.

Bake for 10 minutes. Allow the cookies to rest on the hot cookie sheet for one minute before transferring to a wire rack to cool completely.

Chocolate Orange Cookies

Ingredients

Vegetarian

Produce

• 1 tsp Orange peel
• 1 Tbps. grated orange peel

Refrigerated

• 1 Egg

Baking & Spices

• 1/4 tsp Baking powder
• 1/4 tsp Baking soda
• 1/3 cup Cocoa powder
• 1 1/2 cups Flour
• 1/4 tsp Salt
• 1 cup Semi-sweet chocolate chips
• 1 1/3 cup Sugar

Oils & Vinegars

• 3 drops Doterra wild orange essential oil

Nuts & Seeds

• 1 cup Pecans

Dairy

• 2/3 cup Butter

Instructions

1. Heat oven to 350 degrees.
2. Mix one cup of sugar with the butter, 1 Tbsp. orange peel (and essential oil, if using) and egg together.
3. Stir in flour, cocoa powder, salt, baking powder, and baking soda.
4. Stir in chocolate chips and pecans (if using).
5. Roll into 1-1 1/2 inch balls.
6. Mix 1/3 cup sugar and 1 tsp. orange peel together in a separate bowl. Roll dough balls in mixture and place about three inches apart on a baking sheet. Flatten partially with the bottom of a glass. (These do spread a lot, so be sure to leave enough room!)
7. Bake 9-11 minutes until the edges are just starting to crisp, but the centers are still a little soft. (If using stoneware, add another 2-3 minutes, especially for the first batch).
8. Let cool slightly, then transfer to a wire rack to cool.

Chocolate Mint Crinkles

3 hrs to make, serves 60

Ingredients

Refrigerated

• 4 Eggs, large

Baking & Spices

• 1 cup Baking cocoa, unsweetened
• 2 tsp Baking powder
• 2 cups Gold medal all-purpose flour
• 2 cups Granulated sugar
• 1 tsp Peppermint extract
• 1/2 cup Powdered sugar
• 1/2 tsp Salt
• 1 tsp Vanilla

Oils & Vinegars

• 1/2 cup Vegetable oil

Desserts

• 1 Hershey's kisses brand mint or candy cane flavored candies

Directions

1. In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside.
2. 2 In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.
3. 3 Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.
4. 4 Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place powdered sugar in small bowl. Shape dough into tablespoon-size balls; roll in powdered sugar. Place on cookie sheets about 1 1/2 inches apart.
5. 5 Bake 10 to 12 minutes, until cookies crackle and dough doesn’t look raw. When cookies are done, immediately place a KISSES candy in center of each cookie, and press lightly. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.

Red Velvet White Chocolate Crinkle Cookies

Makes 36 cookies

Ingredients

Vegetarian

Refrigerated

• 2 Eggs, large

Baking & Spices

• 1/4 cup Cocoa powder, unsweetened
• 1 tsp Cornstarch
• 3/4 cup Powdered sugar
• 1 tsp Vanilla
• 1 (18.25 oz) box Velvet cake mix, Red
• 1 cup White chocolate chips

Dairy

• 6 tbsp Butter

Instructions

1. Combine cake mix, butter, cocoa powder, eggs, and vanilla in a large mixing bowl and mix by hand until blended.
2. Fold in white chocolate chips. Refrigerate for 30 minutes.
3. Preheat oven to 375 degrees.
4. In a medium sized bowl, combine powdered sugar and cornstarch. Mix with a fork.
5. Line cookie sheets with parchment paper.
6. Form 1 inch balls with cookie dough and roll in powdered sugar mixture.
7. Place about two inches apart on cookie sheet.
8. Bake for 9-11 minutes. Do not overbake!
9. Let cool on cookie sheet for 2-3 minutes before transferring to a cooling rack.
10. Store in an airtight container for up to 1 week.

Chocolate Crackle Cookies

Makes 4 dozen

Ingredients

Vegetarian

Refrigerated

• 2 Eggs, large

Baking & Spices

• 1 1/4 cups All-purpose flour
• 2 tsp Baking powder
• 8 oz Bittersweet chocolate
• 1 1/3 cups Brown sugar, light firmly packed
• 1 cup Confectioners' sugar
• 1/2 cup Dutch cocoa powder
• 1/4 tsp Salt
• 1 tsp Vanilla extract, pure

Dairy

• 8 tbsp Butter, unsalted
• 1/3 cup Milk

DIRECTIONS

1. Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.

2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

3. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.

4. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.

Easy Lemon Crackle Cookies

Serves 24

Ingredients

Vegetarian

Produce

• 1 Lemon, Zest of
• 1 Lemon, Juice of

Refrigerated

• 2 Eggs

Baking & Spices

• 1 Betty crocker lemon cake mix, Super Moist
• 1/3 cup Powdered sugar

Oils & Vinegars

• 1/3 cup Oil

Instructions

1. Mix eggs, oil, lemon zest, lemon juice and cake mix in a large bowl.
2. Refrigerate dough for at least 30 minutes. (Creates fluffier cookies.)
3. Roll tablespoon size balls of dough in powdered sugar.
4. Coat well and place on cookie sheet lined with parchment paper.
5. Bake for 9 minutes at 375 degrees. (Makes 24 cookies.)

Red Velvet Crinkle Cookies

1.5 hrs to make, serves 3

Ingredients

Refrigerated

• 1 Egg

Condiments

• 1 tbsp Semi sweet chocolate or nutella

Baking & Spices

• 1 3/4 cups All purpose flour
• 1 tsp Baking soda
• 1/2 cup Brown sugar
• 1/4 cup Cocoa powder
• 2 1/2 tbsp Food coloring, red
• 1 1/2 cup Powdered sugar
• 1/4 tsp Salt
• 1 tsp Vanilla

Dairy

• 1/2 cup Butter

Instructions

1. Melt semi sweet chocolate chips in a double broiler or in a heatproof pan over simmering water. Put aside until it reaches room temperature.
2. Mix butter and sugars with an electric mixer or with a spatula until creamy.
3. Beat egg in another bowl and add it into the mixture.
4. Add in melted chocolate, vanilla and red food coloring. Mix well.
5. Combine flour, cocoa powder, salt, baking soda in a separate bowl and gradually add in the butter mixture.
6. Chill the dough at least for 1 hour.
7. Preheat oven to 350F (180C). Line two baking sheets with parchment paper and set aside.
8. Scoop out 1 tablespoon of dough and make it a ball. Put 1 cup powdered sugar in a bowl and roll the cookie ball into the powdered sugar. Coat it well with powdered sugar. Place on the parchment paper. Bake each for 11 minutes.
9. Remove from oven and wait on the baking sheets for 5 minutes. Then let them cool completely on a wire rack.

Coffee Crinkle Cookies (without margarine)

Vegetarian

Refrigerated

• 2 Eggs

Baking & Spices

• 1 tsp Baking soda
• 1 cup Brown sugar
• 3/4 cup Conf sugar
• 2 2/3 cups Flour
• 1/2 cup Granulated sugar
• 1 Optional granulated sugar
• 1 tsp Vanilla extract

Oils & Vinegars

• 1 cup Oil

Drinks

• 1 tbsp Instant coffee

Liquids

• 2 tbsp Water

Instructions

1. Preheat the oven to 350. Line two cookie sheets with parchment paper and set aside.
2. In the bowl of an electric mixer, beat the oil, brown and granulated sugar for about 3 minutes until smooth and creamy. Add the vanilla extract, coffee, and baking soda. Beat to combine.
3. Add the eggs, one at a time, beating well until creamy and smooth after each addition.
4. Add the flour and beat until just combined. If the dough is too loose to scoop at this point, refrigerate it for an hour or two before continuing.
5. Scoop the dough using a medium cookie scoop, then drop it into the granulated sugar. Roll to coat evenly. Next, roll the ball of dough in the powdered sugar and roll until evenly and fully coated. Place on the tray and repeat until all dough has been used. Leave plenty of room for cookies to spread.

White Chocolate Cranberry Soft Crinkle Cookies

Ingredients

Vegetarian

Produce

• 1 cup Cranberries, dried

Refrigerated

• 1 Egg

Baking & Spices

• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 2 1/4 cup Flour
• 1/4 tsp Salt
• 1/2 cup Sugar, powder
• 1/2 cup White chocolate chips

Dairy

• 1/2 cup Butter, hot
• 3 oz Cream cheese
• 1 tbsp Heavy cream

Instructions

1. Preheat the oven to 350 and line the cookie sheet with parchment paper.
2. Place sugar and cream cheese in a large bowl.
3. Pour warm butter over sugar and cream cheese and whisk vigorously until all combined and smooth. Add egg and heavy cream, whisk well.
4. Add flour, salt, baking soda and baking powder. Mix with rubber spatula until completely combined.
5. Fold in cranberries and white chocolate chips.
6. Form 1-inch balls and coat them in powder sugar.
7. Place the cookies on the baking sheet about 2 inches apart. Bake for 11 to 13 minutes.

Salted Caramel Stuffed Chocolate Crinkle Cookies

Makes 2 dozen

Ingredients

Vegetarian

Refrigerated

• 2 Eggs, large

Baking & Spices

• 1 1/2 cups All-purpose flour
• 1 1/2 tsp Baking powder
• 1/2 cup Brown sugar, packed light
• 24 Caramels
• 5/8 cup Cocoa powder
• 1 cup Granulated sugar
• 3/4 cup Powdered sugar
• 1/4 tsp Salt
• 1 Sea salt, coarse
• 1 1/2 tsp Vanilla extract

Dairy

• 10 tbsp Butter, salted

Directions

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, set aside. In the bowl of an electric stand mixer fit with a paddle attachment, whip together butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 4 minutes.
2. Add in eggs one at a time, stirring after each addition until combine. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combine.
3. Scoop dough out 2 tbsp at a time and roll into a ball. Press one caramel into the center, sprinkle top of caramel with a small pinch of coarse sea salt then fold cookie dough around caramel and salt (make sure the caramel is fully covered with dough around all sides). Shape into a ball once more then roll in powdered sugar.