Snowy Crinkle Cookies
Snowy Crinkle Cookies
Crispy Outside, Chewy Inside! Homemade Crinkle Cookies Recipe – Perfect for Winter Baking
Introducing Crinkle Cookies, a delightful treat that perfectly captures the essence of a snowy winter with their charming appearance. These cookies boast a delightful contrast of a crispy exterior and a wonderfully chewy center, offering a satisfying ‘crispy-chewy’ texture. They are easy and fun to make, making them an ideal baking project to enjoy with children. This recipe is based on the excellent tutorial by Hada at Home on YouTube. Let’s get baking!
Cookie Dough Ingredients- Cake flour, 140g
- Baking powder, 5g
- Salt, 2g
- Cocoa powder, 60g
- Grapeseed oil, 60ml (or canola oil)
- Granulated sugar, 200g
- Eggs, 100g (room temperature)
- Vanilla extract, 5ml (1 tsp)
Cooking Instructions
Step 1
First, in a clean bowl, sift together the cake flour (140g), baking powder (5g), and salt (2g). Sifting 2-3 times will ensure a smooth batter without any lumps, leading to a better cookie texture.
Step 2
In a separate clean bowl, place the cocoa powder (60g) and sift it as well. Make sure to sift it thoroughly to prevent any clumps and ensure it incorporates smoothly into the dough.
Step 3
Now, let’s combine the wet ingredients. In a larger bowl, add the grapeseed oil (60ml), granulated sugar (200g), room temperature eggs (100g), and vanilla extract (5ml) for added flavor. Whisk everything together with a whisk or spatula until the sugar is mostly dissolved and all ingredients are well combined. Don’t worry about over-mixing at this stage.
Step 4
Add the sifted cocoa powder from step 1 into the bowl with the wet ingredients from step 2. Gently fold it in using a spatula until it’s incorporated. Be careful not to let the cocoa powder fly everywhere. Mix until the dough starts to come together.
Step 5
Now, add the sifted dry ingredients (flour, baking powder, salt) from step 0 to the dough from step 3. Gently mix with a spatula until no dry flour streaks remain. It’s important not to overmix the dough, as this can result in tough cookies. Mix just until the flour is incorporated.
Step 6
Cover the bowl with plastic wrap or wrap the dough into a ball with plastic wrap, and refrigerate for at least 2 hours to rest. This chilling period helps the dough firm up, making it easier to shape, and also deepens the cookie’s flavor. If possible, chilling overnight will yield even better results.
Step 7
After chilling, take the dough out of the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly. The dough should be pliable enough to shape but not sticky. Take about 20-25g portions of the dough and roll them into balls. Then, generously coat each ball in powdered sugar, ensuring an even layer covers the entire surface. A thick coating of powdered sugar is key for creating beautiful cracks during baking.
Step 8
Line a baking sheet with parchment paper. Place the powdered sugar-coated dough balls onto the prepared baking sheet, leaving about 5-6cm (2-2.5 inches) of space between each cookie, as they will spread during baking. Bake in a preheated oven at 170°C (340°F) for approximately 9 minutes. Baking time may vary depending on your oven. They are ready when the tops look slightly set and the edges are lightly golden.
Step 9
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This initial cooling on the pan helps them firm up. Once cooled, you’ll have delicious Crinkle Cookies with a perfect crispy exterior and chewy interior! Enjoy them with a warm glass of milk or your favorite coffee.
