Christmas Crinkle Cookies
A perfect blend of chewy and chocolatey.
![Ethan Chlebowski](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F79744c360b4632b893e629049dde29217475138b-532x536.png&w=256&q=75)
The Christmas crinkle is my favorite Christmas cookie.
Why? They store well, look great, and remind me of my family.
![Ethan Chlebowski](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F79744c360b4632b893e629049dde29217475138b-532x536.png&w=256&q=75)
Ethan Chlebowski
Ingredients
Cookie dough
- butter, softened, ideally around 60°F113 g1 stick
- sugar400 g
- eggs3 whole eggs
- vanilla extract6 g
- unsweetened chocolate, 100% cacao113 g1 4oz bar
- flour275 g
- baking powder8 g
- salt3 g
- powdered sugar~60 g
Method
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!
FAQ
The Mouthful Newsletter
Become a smarter home cook every Sunday
Join 60,000+ home cooks and get our newsletter, The Mouthful, where we share:
- Recipe inspiration
- Recipe frameworks
- Cooking trends
- Q&A from expert home cooks
We hate spam too. Unsubscribe anytime.