Every Christmas I put together Cookie Boxes for our teachers and my coworkers. Delicious treats, wrapped in a simple box, tied with a beautiful satin ribbon. They make the sweetest gift! (See what is did there?? 😉) Plus, I love the idea of gifting something that is homemade.
This year I was looking for another cookie to add to our gift boxes and I discovered what I believe is NOW my favorite cookie. Delicious. Super simple. And so fun to make.
When I heard we had potential snow in the forecast I KNEW I would be putting on my apron, turning on Christmas music, and baking some cookies. This was the perfect opportunity to try out this new recipe before deciding if they were worthy enough to make the box.
THEY DID! AND THEY ARE!
I can’t wait to show you our beautiful boxes when we are done. Until then…….enjoy this recipe.
Chocolate Crinkle Cookies
- 1 cup of unsweetened cocoa powder
- 2 cups of All-Purpose Flour (I use Kamut flour)
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup softened butter (I LOVE Vital Farms)
- 1 1/2 cups of granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs
- Powdered sugar – to roll the cookies in
1. Sift dry ingredients into a medium size bowl. This will help break up any clumps in the cocoa powder and flour.
2. Using a stand mixer or handheld, mix butter, sugar, vanilla, and eggs (one at a time) in a large bowl.
3. Combine the dry ingredients, a little at a time, to the wet ingredients and mix on low. Mix until just combined.
4. Cover and chill for 1 hour.
5. Take cookie dough out of fridge. Using an ice cream scoop, scoop about 2 tablespoons worth of dough into your hand. Roll into a ball then roll in powdered sugar. Make sure the ball is coated with the powdered sugar.
6. Place on a cookie sheet lined with parchment paper. Bake for 10-12 minutes in a 350 degree preheated oven.
7. Cool on a wire wrack before serving.
They broke bread in their homes and ate together with glad and sincere hearts. – Acts 2:28