GRINCH CRINKLE COOKIES
Crinkle cookies with a holiday twist.
SKILL LEVEL: BEGINNER | QUANTITY: 16 COOKIES
LISTS
GROCERY LIST:
½ stick | Unsalted Butter
2 large | Eggs
½ cup | Light Brown Sugar (packed)
½ cup | Granulated Sugar
1 cup | Confectioners’ Sugar
2 cups | All-purpose Flour
¼ cup | Cocoa Powder
Brand recommendation - Ghirardelli Chocolate Unsweetened Cocoa Powder
½ teaspoon | Kosher Salt
¼ teaspoon | Baking Soda
1 teaspoon | Baking Powder
1 teaspoon | Vanilla Extract
1 teaspoon | Green Gel Food Coloring
KITCHENWARE:
2 18x13-inch Baking Sheets
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Medium Mixing Bowl
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
PREP
Helpful tips!
Let butter and eggs come to room temperature by leaving out for about 1 hour*.
You can substitute light brown sugar for dark brown sugar.
When measuring flour and cocoa powder, don’t pack them or you will end up adding more into the mixture and risk having denser cookies. Instead, use a large spoon to scoop into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.
Leave out food gel for regular crinkle cookies or substitute with red for red velvet crinkle cookies.
BAKE
COOKIE DOUGH:
2 cups | All-purpose Flour
¼ cup | Cocoa Powder
¼ teaspoon | Baking Soda
1 teaspoon | Baking Powder
½ teaspoon | Kosher Salt
½ stick | Unsalted Butter (room temperature)
½ cup | Light Brown Sugar (packed)
½ cup | Granulated Sugar
2 large | Eggs (room temperature)
1 teaspoon | Vanilla Extract
1 teaspoon | Green Gel Food Coloring
1 cup | Confectioners’ Sugar
Line baking sheets with parchment paper.
Preheat oven to 350° F and space out oven racks for even baking.
Sift flour, cocoa powder, baking soda and baking powder in a medium bowl. Add salt, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, beat butter and sugars together in large bowl until combined and fluffy, about 4 minutes on medium speed. Add eggs one at a time, beating until well blended after each addition. Add vanilla extract and food coloring and beat until combined. Add flour mixture and beat on low speed until combined and there is no visible flour. Batter will be very thick. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated.
Measure out 2 tablespoon portions of dough and roll into even balls. Add confectioners’ sugar to large shallow dish and roll balls in sugar, generously coating. Leave balls in dish while you continue coating.
Once done, lightly tap off excess sugar, you want as much on as possible but don’t need loose sugar, and evenly place 8 cookie dough balls per baking sheet.
Bake cookies for 10 minutes. Rotate baking sheets to ensure an even bake and bake for an additional 5-8 minutes
Eat hot or cool on wire racks. Store leftovers in wrapped plastic or airtight container at room temperature.
