Christmas Crinkle Cookies

A perfect blend of chewy and chocolatey.

Makes 48 small cookies

Time: 1 hr 45 mins

Ethan ChlebowskiBy Ethan Chlebowski

The Christmas crinkle is my favorite Christmas cookie.

Why? They store well, look great, and remind me of my family.

Ethan Chlebowski

Ethan Chlebowski




Step 1: Cream the wet ingredients

In a large bowl, beat the softened butter and sugar with a whisk or hand mixer until fluffy.

Add the eggs and vanilla and whisk thoroughly for 2-3 minutes or until well combined.

Step 2: Melt & add the chocolate

Melt the chocolate completely using your preferred method.

  • You can gently microwave it in a heat-proof vessel, stirring every 30 seconds, or use a double boiler on the stove.
  • Take care not to burn your chocolate. You just need it melted through.

Scrape the melted chocolate into the bowl with a spatula then mix it thoroughly into the batter.

Step 3: Add the dry ingredients

Combine the flour, baking powder, and salt and add to the bowl. Mix well with a spatula until the dough is cohesive.

Place a cover on the dough and refrigerate the dough for at least 1 hour.

  • The dough can keep in the fridge for several days.

Step 4: Portion & prep the cookies

When you are almost ready to , take the cookies out of the fridge.

Preheat the oven to 350°F/176°C.

Sift the powdered confectioner's sugar into a bowl or baking dish, and set to the side.

Using a scoop, portion the dough into 20-gram pieces, which will make about 4 dozen cookies. Feel free to make them larger 40-gram cookies instead, which will yield 2 dozen.

  • Note: In my tests, I found the ideal temperature of the dough for rolling is 50°F/10°C. If it is too cold, leave it on the counter for a bit before rolling.

Roll the dough into 1-inch balls, then toss each in the sifted confectioner's sugar until fully coated (no bare spots).

Place the rolled, dusted cookies on parchment-lined cookie sheets.

Step 5: Bake

Slide the cookies into the 350°F/176°C oven and for 10 minutes.

  • The tops of cookies will crack or crinkle as they flatten.

After 10 minutes, check the temperature of a cookie with a thermometer, which should be between 175-185°F/79-87°C. They might need a few extra minutes to get there. When the cookies have reached this internal temperature, pull them out of the oven.

  • They will be soft and gooey at this stage. Let them cool completely on the baking sheet so they firm up.

Step 6: Store & enjoy

While these can be enjoyed right away, they get better as they rest for a day or two, and keep well in an airtight container for at least a week.

  • For a bonus treat, try making an ice cream cookie sandwich with mint chocolate chip ice cream!


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