christmas crinkle cookies
These festive Christmas Crinkle Cookies are soft, chewy, and coated in powdered sugar, giving them a beautiful, snowy appearance. They are perfect for holiday gatherings or as a sweet gift.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 electric mixer optional
- 1 baking sheets
- 1 parchment paper
- 1 sifter
- 1 cooling rack
Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup powdered sugar for coating the cookies
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and softened butter. Beat with an electric mixer or whisk until creamy and well blended.
- Add the eggs one at a time, followed by the vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Chill the dough in the refrigerator for about 10 minutes to make it easier to handle.
- Once chilled, use a cookie scoop or tablespoon to portion the dough into balls. Roll each ball in powdered sugar until completely coated.
- Place the coated cookie balls on the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set. The centers will look soft and slightly underbaked.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For added flavor, you can mix in chocolate chips or crushed peppermint candies into the dough.
Store cookies in an airtight container for up to a week. They can also be frozen for longer storage. Let them thaw at room temperature before serving.