Christmas
Holiday Crinkle Cookies
/143ae5ba-f4fc-423b-b9d5-e0439ab5958f--2015-1117_holiday-crinkle-cookies_james-ransom-013.jpg)
Contest Entries
Popular on Food52
74 Reviews
megan.oldenburger
December 21, 2018
Hi- initially before refrigeration should the dough seem more like brownie batter? I followed directions exactly and that’s how it seems right now before refrigeration...any help would be appreciated!
Valérie T.
December 26, 2018
Hi, merry Christmass!
Its should be firm, not sticky.
Just made some. Mmmm
Its should be firm, not sticky.
Just made some. Mmmm
Tobi H.
December 19, 2018
I make these cookies every year around the holidays. My family loves them! I usually add mini chocolate chips, powdered espresso & double the recipe. Once baked, I store most of them in the freezer to take out as needed - ensures perfect texture retention every time!
Melinda
January 21, 2018
These cookies looked great but, taste terrible. I probably won't try a cookie recipe again that uses oil rather than butter.
Regan B.
December 20, 2018
Oh no! So sorry these didn't workout for you. I haven't had any problems with the taste. Some other readers suggested other things like adding walnuts or crushed peppermint candies. Maybe that might help? Happy Holidays!
Shelley C.
January 13, 2018
I made these for Christmas and they were really good. I rolled half of them in crushed peppermint candies and half in confectioners sugar.
Eunice
December 26, 2017
I just made these during my holiday baking extravaganza & I must say that these are definitely a new favorite! I bake for joy and to give away, but rarely eat the finish product other than 1 or 2. These cookies I wanted to keep the whole batch for myself!
I followed the recipe exactly, with 2 changes: I added candied ginger bc I had some (& it went amazing with the chocolate!) & I refrigerated the dough overnight, bc I didn't have time to bake that day. I let my dough sit at room temperature out the fridge for about 30ish minutes before using a 1inch cookie scoop and portioning out the dough and then rolling them into perfect balls. My dough was not sticky whatsoever and kept their from perfectly. I baked for 10 minutes and slight flattened the cookies with my spatula after baking before transferring them to the cooling rack.
The cookies fresh out of the oven have the most wonderful outside crunch with a warm cake/brownie like inside texture. Safe to say, its amazing & the 1 inch portions make it easy to just have one sweet snack, if you have the self control!
I followed the recipe exactly, with 2 changes: I added candied ginger bc I had some (& it went amazing with the chocolate!) & I refrigerated the dough overnight, bc I didn't have time to bake that day. I let my dough sit at room temperature out the fridge for about 30ish minutes before using a 1inch cookie scoop and portioning out the dough and then rolling them into perfect balls. My dough was not sticky whatsoever and kept their from perfectly. I baked for 10 minutes and slight flattened the cookies with my spatula after baking before transferring them to the cooling rack.
The cookies fresh out of the oven have the most wonderful outside crunch with a warm cake/brownie like inside texture. Safe to say, its amazing & the 1 inch portions make it easy to just have one sweet snack, if you have the self control!
Shelley C.
January 13, 2018
I also refrigerated the dough overnight and I had no problem. I’m going to have to try candied ginger. Brilliant idea!
Maddie
December 18, 2017
Wonderful recipe. Followed recipe perfectly, except the chilling time. I was on a time crunch so I refrigerated the dough for 3 hours, not 4. They came out delicious & with perfect crinkles!
Pamela
December 17, 2017
So trying to make cookies today and it seems like dough is powdery and doesn’t form one ball. Is that the way it’s supposed to be? Also going to bake in high altitude tomorrow
Bentley
December 17, 2017
Such a good, classic and easy recipe! The only thing I would keep in mind for next time since I haven't made these before is to not shake off the powdered sugar before putting on the cookie sheet. It's super tempting to do so, but definitely let it happen :)
Teresa
December 13, 2017
I want to make this recipe but I'm new to high altitude baking. Has anyone made these at over 4,000 feet, and if so with what modifications? Thank you!
lizs
December 13, 2017
I made these yesterday for a potluck, and they are *so* good! And easy!
I forgot to get powdered sugar, so I coated them in cocoa instead, which helped cut the sweetness. And I sprinkled them with just a little bit of Maldon sea salt as soon as I took them out of the oven.
Thanks!
I forgot to get powdered sugar, so I coated them in cocoa instead, which helped cut the sweetness. And I sprinkled them with just a little bit of Maldon sea salt as soon as I took them out of the oven.
Thanks!
Regan B.
December 13, 2017
Hi Lizs! The addition of Maldon sea salt is going to be my next tweak! Great idea! Thanks for your feedback!
Kim
December 19, 2017
What kind of cocoa did you use? I made these and though very good I just find them a tad too sweet with the powdered sugar.. thanks!
Valérie T.
December 12, 2017
Oh my! Way to good. Made second bath and added some chilli for a little kick. Both delish. Thank you so much deff will make more.
Regan B.
December 13, 2017
Ok, I LOVE the idea of adding chili powder for a little kick... spicy/chocolate combo. Great insight! Thank you for your comment!
Valérie T.
December 18, 2017
Next time I will quarter the recipe and play with the amount of chilli as I do not want to put to much if you get my drift :-). Love your recipe, Ta.
Valérie T.
December 12, 2017
Oh my! Way to good. Made second bath and added some chilli for a little kick. Both delish. Thank you so much deff will make more.
Kathryn
December 11, 2017
These cookies are a hit! The flavor is rich without being too rich. I, too, let the dough chill overnight and had no issue with stickiness or other consistency issues. These are definitely entering the line-up of tasty, elegant, and simple holiday treats.
Amanda F.
December 10, 2017
I just made this for the first time and they are delicious. I left the dough in the fridge overnight and I did still have some issues with stickiness, and my cookies spread pretty far - BUT, like I said, delicious. I do recommend using parchment paper instead of a silpat, as the ones I made on a silpat stuck a bit whereas the ones I made on parchment came right off.
Regan B.
December 13, 2017
This is great feedback, Amanda! Thank you for your insight! I'm glad you enjoyed the recipe!
Brittany W.
December 8, 2017
My dough looks like a thick brownie batter. Not sure why. Hoping chilling in the fridge helps or it may need more flour.
Regan B.
December 13, 2017
Hi Brittany! Did chilling in the fridge help? I know that the 'chilling' process is really important for the batter. I hope it worked out for you.
Michael B.
December 8, 2017
Question - do you think subbing out the eggs for something else to make the cookies vegan would work? I'm imagining applesauce or aqua fava. Thanks!
Regan B.
December 8, 2017
Hi Michael, I haven't tried to make this a vegan recipe, but I imagine that the applesauce or aqua fava would work. I'd be interested to hear how this turns out if you try it. Thanks for the suggestion!
See Reviews
See what other Food52ers are saying.
-
Shelley Christie Tucker
-
Valérie Tralala
-
Amanda Fanniff
-
Brittany Whitt
-
Michael Bartolone
Review