Crinkle Cookies. Snowball cookies. Crinkles. They've got many names, but to me they are delicious. These cookies had to have a spot in my cookie countdown because they are just simple and satisfying in every kind of way.
They are a fudgy brownie type of consistency, rolled in icing sugar, and then as they bake, the icing sugar cracks, giving them the crinkle look. I dare you to try and stop at one, or even two. I don't know whether it's because they taste sort of like brownies that they become so moorish or just that they are like Christmas crack, I'll never know.
When making the cookies, it couldn't be simpler. One hack for them is that you can make them well in advance and just store them in the freezer in ready rolled balls. For this recipe, I baked half the recipe and froze the other half. So when the mood strikes and you feel like some chocolate, you can grab some of these out the freezer bag, rolling some icing sugar and pop in the oven!
Another thing I'm learning more of with this 12 day challenge is improving my photography. I actually blogged this exact recipe a few years ago, of these cookies, just on a wire rack on my dining table. The lighting was awful, I think there was a cheap looking jug of milk nearby, but that was it.
Whereas now I look at these photos and feel proud of the difference. I'm slowly learning composition, what works, what doesn't, angles and colour toning. Next up to learn over Christmas break and practice more of is learning to shoot in manual mode on my camera, because that is something that baffles me each time I try.
Chocolate Crinkle Cookies
Makes: 24-30 cookies
115g unsalted butter, room temperature
4 eggs
2 tsp vanilla extract
270g plain flour
2 tso baking powder
50g icing sugar
Directions:
- Cream together the butter and sugar in a large bowl until smooth. Gradually add the eggs to the mix, then the vanilla extract. Once combined, sift in the cocoa powder, flour and baking powder. Mix slowly - the mixture will be quite thick - but keep mixing until all flour is combined.
- Cover the dough in the bowl and chill in the fridge for at least 2 hours, preferably overnight, or until dough is firm to touch.
- Preheat the oven to 180c/350f and line a couple of baking trays with greaseproof paper.
- Roll the dough into 1 inch balls and place them onto the greaseproof paper lined tray. I weighed my cookie balls out to be around 30-35g per cookie ball, as this helped keep them all a consistent size.
- At this point you can either roll them in icing sugar or place them into the fridge to chill until ready for baking.
- When you're ready to bake them, roll each ball in icing sugar and then place on the tray about an inch apart from each other. They will spread a little bit but not too much.
- Bake for 10-12 minutes and then remove to cool on a wire rack.
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