These festive cookies are our go-to for any cookie exchange or holiday party. With a soft, chewy interior and a crackly exterior, they will soon be a favourite of yours too.
Crinkle Cookies
2 cups (278 g) Flourist Sifted Red Fife Flour
2 tsp baking powder
1 1/2 (325 g) cups sugar
1/2 cup (114g) neutral oil
4 oz unsweetened chocolate, melted and cooled
2 tsp vanilla
3 eggs
Sifted confectioners' sugar
In a small bowl, combine together Flourist Sifted Red Fife Flour and baking powder. In a standing mixer with a paddle attachment or in a large bowl with a whisk, stir together sugar, natural oil, melted chocolate and vanilla. Add eggs one at a time and beat together. Add dry ingredients and mix until just combined.
Cover and chill the dough for at least 1 hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Shape dough into balls and roll in sifted confectioners' sugar. Arrange onto a prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes until just firm around the edges, do not over bake. Leave them on a baking sheet for a few minutes before transferring them to a cooling rack where they will continue to firm up.
Recipe yields about 24 cookies.
