Posted on December 03 2018
One of our favorite Christmas cookies are the Chocolate Crinkle Cookies! But, did you know these can be made into 4 different flavors?
Yes! The 4 Different Crinkle (Cracked) Cookies are:
- Chocolate Crinkle Cookies
- Green Grinch Cookies (with Peppermint)
- Lemon Crinkle Cookies
- Kringle Crinkles
Chocolate Crinkle Cookies
Ingredients
- 1 cup (5 ounces) all-purpose flour
- ½ cup (1 1/2 ounces) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups packed (10 1/2 ounces) brown sugar
- 3 large eggs
- 4 teaspoons instant espresso powder (optional)
- 1 teaspoon vanilla extract
- 4 ounces unsweetened chocolate, chopped
- 4 tablespoons unsalted butter
- ½ cup (3 1/2 ounces) granulated sugar
- ½ cup (2 ounces) confectioners' sugar
Directions
- Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.
- Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
- Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.
- Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.
- Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.
View the original recipe for Chocolate Crinkle cookies >
Green Grinch Cookies (with Peppermint)
Ingredients
Cookie
- Vanilla Cake Mix
- Unsalted Butter, softened
- Canola Oil
- 2 Eggs, Room Temperature
- Powdered Sugar
- Corn Starch
- Green Gel Food Coloring
- Parchment Paper
You can purchase red hearts at Michaels or Amazon, but if you want to MAKE the red hearts, here are the ingredients:
- 2 Egg Whites
- Powdered Sugar
- Teaspoon Cream of Tartar
-
Red Gel Food Coloring
- #2 Tip
- Pastry Bag
Directions for cookies
- Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.
- Add powdered sugar and corn starch together in a loaf pan. Mix well.
- Mix the butter, cake mix, oil and eggs together. (the batter will be thick).
- Stir green food coloring to get the Grinch green (I used about 5 drops).
- Using a small ice cream scoop get a chunk of dough then roll it into the powdered sugar/corn starch mixture.
- Pick up the dough and roll into a ball and place on cookie sheet.
- Place the cookie balls 2 inches apart on the cookie sheet.
- Bake at 375 degrees for 8-10 minutes or until they puff up.
- Cool on the cookie sheet for several minutes. Transfer to a wire rack to completely cool.
Directions for hearts:
- Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring) Note: If icing is not stiff enough add 1/4 Cup powdered sugar.
- Spoon the icing into a bowl.
- Add several drops of red gel food coloring in the large bowl of icing and stir well to mix the color.
- Spoon the red icing into a piping bag with a #2 tip.
- Line a cookie sheet with wax paper.
- Free hand draw the tiny red hearts or if needed trace the hearts to the underside of the wax paper to copy with the red icing.
- Allow to dry for 5-10 hours.
- Cut the wax paper surrounding the hearts into small squares then peel the wax paper away from the back of the heart.
- Place the small heart in the bottom of the cookie. If you need it to stick, you can use a bit of the royal icing to “glue” it to the cookie.
- Serve and Enjoy!
Lemon Crinkle Cookies
Ingredients
- 1 and ½ cup all purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature*
- 1 and ½ Tablespoons fresh lemon juice
- zest of one lemon
- 4 drops yellow food coloring, if desired
- ½ cup powdered sugar
Directions
- In a medium size bowl, toss together the flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy (approximately 2-3 minutes). Beat in vanilla, egg, lemon juice, and lemon zest. Scrape down the sides of the bowl with a spatula as necessary.
- Reduce mixer speed to low and gradually add flour mixture. Add the food coloring, is using. Mix until just combined. Cover bowl and chill in the refrigerator at least 1 hour and up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature about 15 minutes before rolling into balls.
- When you are ready to bake the cookies, preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Pour the powdered sugar onto a large plate. Using a large cookie scoop, scoop the dough out of the bowl and roll into a ball with your hands. Dough ball does not need to be perfect. Roll the ball of dough generously in the powdered sugar. Place no more than 8 balls of dough on a baking sheet at one time (4 rows of 2). Chill dough you are not using.
- Bake cookies for 13-14 minutes or until cookies look mostly matte (not wet or shiny). Remove from oven and cool on the baking sheet for 3 minutes before transferring to cooling rack to cool completely. Store cookies in an airtight container at room temperature up to 10 days. Baked cookies freeze well, up to 2 months. Rolled cookie dough can be frozen up to 3 months. Roll in powdered sugar before baking and bake frozen. Add another 1-2 minutes to baking time.
Recipe for Lemon Crinkle Cookies >
Kringle Crinkles
INGREDIENTS
FOR THE RED VELVET DOUGH
- 1 box red velvet cake mix
- 1/3 c. canola or vegetable oil
- 2 large eggs
FOR THE GREEN VANILLA DOUGH
- 1 box white cake mix
- 1/3 c. canola or vegetable oil
- 2 large eggs
- 1 tsp. pure vanilla extract (optional)
- 10 drops green food coloring
FOR DECORATION
- 1 c. powdered sugar
Directions
- Preheat oven to 350°.
- Make the red velvet cookie dough: In a large mixing bowl, stir together cake mix, oil, and eggs and mix until combined. Set aside.
- Make the green vanilla dough: In another mixing bowl, stir together cake mix, oil, eggs, vanilla, and food coloring and mix until combined.
- Refrigerate both kinds of dough for 20 to 25 minutes. Then, add the red velvet dough to the green vanilla dough, twisting the two together using your hands, kneading just enough to create a swirled, marbled effect.
- Roll dough into 1" balls, then roll in powdered sugar. Place about 2 inches apart on a parchment-lined baking sheet and bake for 8 to 10 minutes, or until cookies have flattened and the center is no longer gooey or jiggly when you move the baking sheet.
Recipe for Kringle Crinkle cookies >
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very nice recipes.