*Singing* Its the most wonderful tiiiiiime of the yeeeaar!!!
What time is it??
Yes!!!! We all know that the Christmas season ushers in the most important time of the year… cookie time!!
The holidays are the only time where having 4 or 5 cookie doughs at one time is socially acceptable everywhere (not that I’m overly concerned with socially acceptable… you may find 2 or 3 cookies doughs in my fridge in the middle of a July heat wave).
So… to herald in the first official Christmas cookie of the season on the blog, I went simple, yet Christmasy…
A crinkle cookie!
They remind me of a snowy Christmas scene. And… wait for it…
I added some cinnamon to my normal crinkle cookie recipe. Oh… Em…Gee… soooo yum!! It makes the cookie taste like hot cocoa with a dash of cinnamon.
So cozy… these should definitely be eaten by the fireplace, in front of your Christmas tree, with a cup of coffee, hot cocoa or eggnog!!!
I don’t want to say it’s a PERFECT crinkle cookie recipe but… it’s pretty close
Chocolate- Cinnamon Crinkle Cookies
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
4 Tablespoons Unsalted Butter, room temperature
2 Large Eggs, slightly beaten
1 Teaspoon Vanilla
1 Cup Flour
3/4 Cup Dutch Process Cocoa
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
1/4 Cup Confectioners Sugar
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
In a small bowl, whisk together the flour, cocoa, baking powder, salt and cinnamon. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy.
Add in the eggs and vanilla, mix until combined.
Add in the dry ingredients. Mix until just combined, scraping the sides of the bowl.
Place bowl in refrigerator and let doughchill for 5 minutes.
Put confectioners sugar in a small bowl. Dust your hands with a little of it.
Take dough and scoop out about a tablespoon. Roll into a ball and toss in confectioners sugar. Place 2 inches apart on cookie sheet.
Bake cookies 1 sheet at a time (they crinkle better that way) for 8-10 minutes (8 is always enough for me) or until cookie seems set.
Remove from oven and place sheet on a cooling rack. Cool completely.
Makes about 14 cookies.