Easy Shimmering Chocolate Crinkle Cookies
Updated from the old classic to be easy to work with, delicious and beautiful, these shimmering chocolate crinkle cookies are sure to impress!
Ingredients
- 1/2 cup (113g) Salted Butter Room Temperature
- 1 cup (225g) Granulated Sugar
- 1 cup (220g) Light Brown Sugar
- 2 cups (140g) All-Purpose Flour
- 1 cup (120g) Unsweetened Cocoa Powder I use Hershey's
- 2 tsp (10ml) Vanilla Extract
- 2 tsp (9.58g) Baking Powder
- 2 Large Eggs Room Temperature
- 1/2 tsp (3g) Salt
- Approx 1 tsp Edible Glitter for rolling/brushing I use Bakell Edible Luster Dust (FDA compliant)
Instructions
- In your mixer bowl (or large bowl with hand-mixer) mix butter and both sugars about 1-2 minutes.
- Add vanilla and mix
- Beat in each egg, one at a time
- In a separate bowl, combine flour, cocoa, salt and baking powder. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended.
- Cover bowl or wrap in plastic wrap and chill for at least one hour.
- Preheat oven to 350 degrees F.
- After chilling, roll dough into balls about 1.25" in size onto parchment paper lined cookie sheets.
- Roll top half of ball in a tiny amount of edible glitter. I use a 1/3 c measuring spoon with a tiny bit of glitter in it. Or, use a fan brush (dedicated for cookies) and brush a light coat of edible glitter onto the balls. You only need a thin layer of edible glitter on the top half of the dough balls.
- Bake at 350 for 12-13 minutes. Edges will be set, and center will be slightly undone but will bake while cooling.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack or about 5 minutes.