We’re almost there. Can you believe it? I’m feeling a bit like the violinist on the Titanic right now since I’m still baking baking baking while I’m sure everyone else has moved on and started panicking about other things.
But what is Christmas without your classic crinkle cookie? They are a must! And I refuse to piss off Santa Claus by not including them on this blog. They’re fast, easy, beautiful, and ridiculously tasty.
I love a classic chocolate cookie, but if you know me at all then you know I can’t resist throwing in some cinnamon. I just can’t help it—I think I may be a cinnaholic. Both of the chocolate cakes I feature on this site include it, and I even dip a whole stick into my morning coffee (learned that trick from a neighbor). But when you pair it with chocolate it just makes everything taste so much more….exotic. (Yes, I know it’s just cinnamon. :P)
The majority of the sweetness comes from the crackly powdered sugar on the outside that makes every cookie one of a kind. When you bite into one you’ll find that the outside is slightly crispy but the inside is fluffy and soft, almost like a mini cake. And the best part is that you don’t even need to plug in the stand mixer.
To start, whisk together the sugar and oil until nice and fluffy and then add each egg one at a time. Once combined, stir in the vanilla.
Sift together the dry ingredients and then add about 1/3 at time, whisking well between each addition.
What results is this crazy lava-like cookie dough.
It’s not the easiest dough to work with, but just glob it onto plastic wrap and let it cool in the freezer for 20-30 minutes or so. It won’t firm up, but it will be slightly easier to scoop.
When you’re ready, dust your hands with powdered sugar really well and then grab a chunk of the dough. Roll it into a ball and then dunk it in a bowl of powdered sugar. Pro tip: dunk it twice! You’ll notice that by the time you finish preparing the first tray that the first balls you dipped have soaked up some of the sugar, so giving them another quick dip right before putting them in the oven really helps.
Bake them for approximately ten minutes in a 350 degree oven. When they come out they will look beautifully
puffy, P Diddy, like so. Let them cool for 5 minutes before transferring them to a wire rack to cool completely.
This recipe makes approximately two dozen cookies. Snack on them right away or throw them in an air tight container to keep them fresh. Better yet, give them as gifts!
And there you have it! I have one more (super easy, super festive) recipe to post tomorrow, and then my baking panic will be over and I can finally enjoy the holiday. 😛
Until then <3
- 1 c (125 g) all-purpose flour
- 1/2 c (50 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 c (150 g) white sugar
- 1/4 c vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 c powdered sugar for dipping
- In a large mixing bowl whisk together the sugar and oil until well combined. Whisk in each egg one at a time and then add the vanilla. Set aside.
- Sift together the flour, cocoa powder, salt, cinnamon, and baking powder. Add to the wet ingredients about 1/3 at a time, stirring well between each addition. The dough will be thick and sticky like lava.
- Dump the dough onto some plastic wrap and chill it in the freezer until slightly easier to work with (about 30 mins).
- Preheat the oven 350 degrees and line a cookie sheet with wax or parchment paper. Add a cup or so of powdered sugar to a bowl.
- With hands dusted in flour or sugar, grab a hunk of dough and quickly roll it between your hands to form a ball. Dunk it in the powdered sugar and coat it really well before placing on the cookie sheet. Dunk each ball twice for best results. If baking one batch at a time, remember to chill the dough while the previous batch bakes.
- Bake for approximately 10 minutes and then allow the cookies for 5 minutes before transferring them to a wire wack to cool completely.