I think one of the best things about Christmas is all of the amazing food and it’s a great excuse to splash out and indulge. I’ve seen on Pinterest a few posts on these crinkle cookies and every recipe I’ve followed has been from a cake box, and unfortunately that’s not for me, I’d rather bake from scratch. So I decided to work on this recipe and OH MY GOD I think I have made the BEST cookies ever, honestly these are so good. They’re a great mix between a cookie and cake, I like to call them cakies 🙂
Anyway, here’s the vlog of how to make them and below that the full recipe for the cakies. Let me know what you think about this recipe, remember to subscribe to my YouTube channel for more of my baking videos and Christmas how to’s!
- 384g all purpose flour
- 268g gran sugar
- 30g cocoa powder
- 2tsp baking powder
- 1/4 tsp barcb soda
- 3/4 tsp salt
- 170g Soft unsalted butter
- 3 eggs
- 1 tablespoon milk
- 1 1/2 tsp vanilla
- 5 tsp red food colouring (optional)
- White chocolate chips
- Icing sugar
- In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
- Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 – 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
- *If you want them a little more chocolatey you can replace 2 – 3 Tbsp of the flour with 2 – 3 additional Tbsp of cocoa powder.