More Holiday Cookies- Crinkle Cookies And Chocolate Thumbprints
Baking for the Holidays is work but fun at the same time. Both of these recipes were included in my boxes last year and this year as well. The recipe for the Crinkle cookies is from Fida at Sweet and Savory Pursuits. The chocolate thumbprint cookies came from my archive of recipes and I don’t know who penned the original. They are really good and I like putting a white chocolate striped Hershey’s kiss right in the middle.
Holiday Chocolate Crinkle Cookies
Fida- Sweet and savory pursuits
Makes 36-44 depending on size
- 2 cups all-purpose flour
- 2 tsps. instant espresso powder optional
- 2 tsps. baking powder
- 1/2 tsp. baking soda
- ½ tsp salt
- 1 cup unsweetened cocoa powder
- 1 ½ cups packed light brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 tsp. pure vanilla extract
- ½ cup granulated sugar
- ½ cup confectioners’ sugar
In a medium bowl combine the all purpose-flour, espresso powder (if using), baking powder, baking soda and salt. Stir with a whisk and set aside.
In the bowl of your mixer, add the cocoa powder, brown sugar and vegetable oil, blend until well combined.
Add the eggs, one at a time, mixing after each addition.
Add the vanilla extract and blend.
Slowly add the dry ingredients to the chocolate mixture and mix until well blended, being careful not to to overmix the batter.
Cover the bowl with cling film and refrigerate for 4 hours or more. If pressed for time, place covered bowl in the freezer and freeze for approximately an hour and a half. Note: I like leaving the dough overnight in the refrigerator, and refrigerate or put in the freezer between batches. It is a sticky dough and needs to be cold when handling.
When ready to roll the cookies, place a rack in the center of your oven and preheat oven to 350ºF.
Line two baking sheets with parchment paper.
Using a cookie scoop or a tablespoon, scoop a ball of dough out, roll it in your hands and then roll the ball into the granulated sugar before rolling it a second time in powdered sugar.
Place balls of cookie dough about two inches apart on the baking sheet and repeat process until the sheet is full.
Bake in the oven for approximately 10 to 12 minutes. The cookies will look uncooked between the cracks but that is ok, they will set as they cool on the baking sheet. Please see note for explanation on determining time needed for baking cookies.
1. If dough sticks to your hands when rolling, just powder your hands with the icing sugar, the dough shouldn’t stick anymore.
2. If dough is still too sticky then you should return it to the freezer or fridge for additional chilling time.
3. At 10 minutes you should have cookies that are still very fudgy inside. If you prefer them more done, leave them in the oven for an extra minute. I found that the cookies I left in for 12 minutes kept a perfectly domed shaped. Those at 10 min sunk in just slightly in the middle. Note: I baked for exactly 11 minutes and they kept the dome shape and were soft and totally delicious.
I recommend baking a few on a tray to see how you like them and what the perfect time is for you before baking the entire batch of cookies.
Makes 36-48 cookies
- 2 cups all purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 cup butter room temperature (soft)
- 1 cup sugar
- 1/4 tsp salt
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/4-1/2 cup sugar in bowl to roll cookies in.
In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine. If you do not use all of the cookie dough refrigerate but bring to room temperature before baking. Pre heat oven to 350 degree’s. Use a small scoop (so they are uniform in size) and roll in your hands into a ball, place dough in the bowl of sugar and make sure its completely covered, place on parchment or silpat lined baking sheet. Using your thumb make an indent on top of each ball. You can fit 1 dozen on a baking sheet, cookies should be at least an inch apart. Bake for 8-10 minutes no longer please, it really depends on your oven, when you remove them they will be soft,my first batch I kept in almost 10 minutes the second batch 8 minutes, I like them better when left in for 8 minutes. Remove from oven, let sit for 5 minutes on baking sheet and then place a kiss in the center of each cookies. Place on cooling rack. The kiss will soften but should retain it’s shape.