Crinkle Cookies Archives - Cookies for Days

Pumpkin Crinkle Cookies

admin — Tue, 12 Sep 2023 11:52:34 +0000

I’m back with another fall cookie to add to your list: pumpkin crinkle cookies. You’ll love this festive spin on a favored classic!

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Pumpkin Crinkle Cookie Recipe

Introducing your new favorite fall cookies: pumpkin crinkle cookies. If Lorelei Gilmore were the baking type, she would definitely make these for the Stars Hollow Autumn Festival. Which definitely means you need to whip up this pumpkin crinkle cookie recipe for your yearly autumnal re-watch of Gilmore Girls.

Pumpkin crinkle cookies are the pumpkin-spiced, cool-girl, fall-chic cousin of the popular chocolate crinkle cookie. What that means is that in addition to being a way to get your pumpkin spice fix that rivals Starbuck’s PSL, these cookies have a deliciously fudgy interior and a slightly crisp exterior that is dusted in sweet powdered sugar. To summarize, they’re really freaking good.

Ingredients in Pumpkin Crinkle Cookies

Butter, softened – I use salted butter, always.
Granulated sugar + extra for rolling – We roll the cookie dough in granulated sugar before the powdered sugar so the powdered sugar doesn’t disappear while baking.
Brown sugar – Brown sugar will keep things nice and soft.
Egg
Vanilla extract
Pumpkin (reduced to 1/2 cup) – We reduce the pumpkin and take out the liquid so that the cookies don’t spread too much and so the powdered sugar stays on the cookies while baking.
All-purpose flour
Baking soda
Cinnamon – Don’t skimp on the cinnamon because it really makes the pumpkin shine! You can add nutmeg if you’d like, too.
Salt
Powdered sugar – Just for rolling, to get that signature crinkle look!

How to Make these Fall Cookies

Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar. Cream until light in color and fluffy in texture (approximately 2 minutes).
Add in the egg and vanilla and mix until just combined.
Next, reduce your pumpkin. Line a dinner plate with a few layers of paper towels. Measure out the one cup of pumpkin and then spread onto the paper towels. Cover with more paper towels and gently press down onto the pumpkin to remove the liquid from the pumpkin. Repeat this step until the pumpkin is thick and has reduced down to about 1/2 cup.
Add the pumpkin to the bowl and mix until well combined.
Add the flour, baking soda, cinnamon and salt to the mixer and mix until a soft dough forms.
Portion out the dough into 3 tbsp portions.
First roll into granulated sugar and then roll into the powdered sugar. And then arrange on the prepared baking sheet.
Bake at 375° for 11- 13 minutes or until the cookies spread, crack and crackle.
Allow the cookies to cool on the pan for 10-15 minutes before serving.
Store in an airtight container for up to 5 days.Enjoy!

How should I store these cookies?

Once cooled, store your cookies in an airtight container on the counter for 5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

Can I add mix-ins like to the cookie dough?

While crinkle cookies typically don’t have any add-ins, you can definitely give it a try. Mini chocolate chips or chopped walnuts or pecans would probably be really good in this!

Other Fall Dessert Favorites

Pumpkin Crinkle Cookies

I’m back with another fall cookie to add to your list: pumpkin crinkle cookies. You’ll love this festive spin on a favored classic!

Course Dessert

Cuisine American

Keyword pumpkin crinkle cookies

Prep Time 15

Cook Time 11

Servings large cookies

Calories 105kcal

Ingredients

3/4 cup salted butter, softened
1/4 cup granulated sugar + extra for rolling
3/4 cup brown sugar
1 egg
3 tsp vanilla extract
1 cup pumpkin (reduced to 1/2 cup)
2 cups all-purpose flour
1 tsp baking soda
4 tsp cinnamon
1/2 tsp salt
1/2 cup powdered sugar

Instructions

Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar. Cream until light in color and fluffy in texture.
Add the egg and vanilla.
Line a dinner plate with a few layers of paper towels. Measure out the one cup of pumpkin puree and then spread onto the paper towels. Cover with more paper towels and gently press down onto the pumpkin to remove the liquid from the pumpkin. Repeat this step until the pumpkin is thick and has reduced down to about 1/2 cup.
Add the pumpkin to the bowl and mix until well combined.
Add the flour, baking soda, cinnamon and salt to the mixer and mix until a soft dough forms.
Portion out the dough into 3 tbsp portions. First roll into granulated sugar and then roll into the powdered sugar.
Arrange on the prepared baking sheet.
Bake at 375° for 11- 13 minutes or until the cookie spread, crack and crackle.
Allow the cookies to cool on the pan for 10-15 minutes before serving.
Store in an air tight container for up to 5 days.
Enjoy!

Nutrition

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Chocolate Oreo Crinkle Cookies

admin — Thu, 20 Jul 2023 11:52:47 +0000

Just when you thought chocolate crinkle cookies couldn’t get any better, I added oreos. You’re not going to want to miss this one!

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Chocolate Crinkle Cookie Recipe

I have been a long time fan of fudgy chocolate crinkle cookies! I just love the slightly crunchy exterior and the ultra chewy, soft interior. Honestly, I thought it was unbeatable. Then I had the brilliant idea to add oreos to the mix, and wowza! Let me tell you, I KNOW these chocolate oreo crinkle cookies are unbeatable now.

Fractured with beautiful crinkles and coated in just the right amount of powdered sugar, these cookies are equal parts visually appealing and delightfully satisfying. You’re going to love the addition of oreos to this classic cookie.

Ingredients in Chocolate Crinkles

Butter, softened – I always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Granulated sugar + extra for rolling
Brown sugar – More brown sugar helps keep this cookie chewy.
Egg
Buttermilk
Vanilla extract
All purpose flour
Crushed Oreos
Black cocoa powder – I use black cocoa powder to make it taste like an oreo but you can use regular unsweetened cocoa powder, just increase the amount to 1/2 cup.
Baking soda
salt
White chocolate chips
Powdered sugar – I have found that the powdered sugar doesn’t disappear if you roll it in granulated sugar and then roll it in powdered sugar.

How to Make Chocolate Crinkle Cookies

Preheat oven to 375° F.
In the bowl of a stand mixer or in a bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar. Mix for a few minutes, until mixture is light in color and fluffy.
Next, add the egg and vanilla. Mix until creamy.
Add in the dry ingredients (flour, crushed Oreos, cocoa, baking soda and salt) and mix into the dough until completely combined.
Once completely combined, mix in the white chocolate chips until evenly distributed.
Scoop the cookie dough out into 1 1/2 tbsp portions (#40 scoop).
Roll first in granulated sugar and then in the powdered sugar and then arrange on a parchment or silicone lined cookie sheet.
Flatten each cookie slightly so it looks like a hockey puck. Repeat with remaining dough.
Bake at 375° F for 7-10 minutes, until the cookies flatten slightly, and begin to crackle when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

How do I achieve the cracked appearance on the cookies?

Baking these cookies at a higher temperature makes the outside cook and crust before the inside of the cookie bakes and expands. When the inside of the cookie expands, it will crack the outside layer.

How should I store these cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

Recipes Like Chocolate Crinkle Cookies

Chocolate Oreo Crinkle Cookies

Just when you thought chocolate crinkle cookies couldn’t get any better, I added oreos. You’re not going to want to miss this one!

Course Dessert

Cuisine American

Keyword chocolate crinkle cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 109kcal

Ingredients

3/4 cup butter, softened
1/4 cup granulated sugar + extra for rolling
3/4 cup brown sugar
1 egg
1 tbsp buttermilk
3 tsp vanilla extract
2 cups all purpose flour
1 cup crushed oreos
1/4 cup black cocoa powder
1 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
1/2 cup powdered sugar

Instructions

Preheat oven to 375° F.
Cream together the butter, granulated sugar and brown sugar.
Add the egg, buttermilk and vanilla. Mix until light in color and creamy.
Add in the dry ingredients (flour, crushed Oreos, cocoa, baking soda and salt), mix into the dough. Mix until completely combined.
Mix in the white chocolate chips until evenly distributed.Scoop the cookie dough out into 1 1/2 tbsp portions (#40 scoop).
Roll first in granulated sugar and then in the powdered sugar and then arrange on a parchment or silicone lined cookie sheet. Flatten each cookie slightly so it looks like a hockey puck. Repeat with remaining dough.
Bake at 375° F for 7-10 minutes, until the cookies flatten slightly, and begin to crackle when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Nutrition

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The post Chocolate Oreo Crinkle Cookies appeared first on Cookies for Days.

Red Velvet Crinkle Cookie

admin — Thu, 13 Jul 2023 11:50:12 +0000

Welcome to Christmas cookies in July! These red velvet crinkle cookies are fudgy, perfectly red, with a crackle you’ll crave year-round.

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Red Velvet Cookie Recipe

I’ve been doing a Christmas Cookies in July series on Instagram the past couple of weeks and I realized I have never shared my red velvet cookie recipe on here! So yes, while red velvet crinkle cookies are typically considered a Christmas (or Valentine’s Day) treat, I am here to contend that they should absolutely be made in the summer, too.

Soft, pillowy, and the perfect amount of chewy, these vibrant red cookies are fudgy and so delicious! Trust me – you’re going to love this fun spin on a beloved classic.

Ingredients in Red Velvet Cookies

Butter, softened – I like to use salted butter, but you can also use unsalted and add a pinch of salt to the dough.
Granulated sugar + extra for rolling
Brown sugar – This helps the cookie stay chewy.
Egg
Vanilla extract
All purpose flour
Dutch processed cocoa powder – I use dutch processed cocoa powder but you can use regular, unsweetened cocoa powder, too.
Baking soda
Salt
Red gel food coloring – I always use gel food coloring so you aren’t adding a bunch of extra liquid to the recipe.
Powdered sugar + 1 tbsp cornstarch, mixed – I have found that the powdered sugar doesn’t disappear if rolling in granulated sugar and then rolling in a combination of cornstarch and powdered sugar.

How to Make Red Velvet Crinkle Cookies

Preheat oven to 375° F.
In a stand mixer or in a bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar.
Add the egg and vanilla. Mix until light in color and creamy.
Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
Mix in the red food coloring until you’ve achieved your desired color.
Scoop the cookie dough out into 1 1/2 tbsp portions (#40 scoop).
Roll first in granulated sugar and then in the powdered sugar/cornstarch mixture and then arrange on a parchment or silicone lined cookie sheet.
Repeat with remaining dough.
Bake at 375° F for 7-10 minutes, until the cookies flatten, spread and begin to crackle.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Should I use powdered sugar or granulated sugar to coat the cookies for the crinkled effect?

I like to use both! In order to ensure the powdered sugar doesn’t disappear from the cookies, roll the dough in granulated sugar first and then in a mixture of cornstarch and powdered sugar!

How do I store red velvet cookies?

More Recipes You’ll Love!

Red Velvet Crinkle Cookies

Welcome to Christmas cookies in July! These red velvet crinkle cookies are fudgy, perfectly red, with a crackle you’ll crave year-round.

Course Dessert

Cuisine American

Keyword red velvet cookies

Prep Time 15

Cook Time 11

Servings cookies

Calories 70kcal

Ingredients

3/4 cup butter, softened
1/4 cup granulated sugar + extra for rolling
3/4 cup brown sugar
1 egg
3 tsp vanilla extract
2 cups all purpose flour
1/4 cup dutch processed cocoa powder
1 tsp baking soda
1/2 tsp salt
red gel food coloring, as needed
1/2 cup powdered sugar + 1 tbsp cornstarch, mixed

Instructions

Preheat oven to 375° F.
Cream together the butter, granulated sugar and brown sugar.
Add the egg and vanilla. Mix until light in color and creamy.
Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
Mix in the red food coloring until you’ve achieved your desired color.
Scoop the cookie dough out into 1 1/2 tbsp portions (#40 scoop).
Roll first in granulated sugar and then in the powdered sugar/cornstarch mixture and then arrange on a parchment or silicone lined cookie sheet.
Repeat with remaining dough.
Bake at 375° F for 7-10 minutes, until the cookies flatten, spread and begin to crackle.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Nutrition

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The post Red Velvet Crinkle Cookie appeared first on Cookies for Days.