By Kevin Williams
Crinkle cookies or crackle cookies are popular in Amish kitchens. The cookies are an easy way to get a sweet treat into the home and they are so easy to make that many Amish cooks find them irresistible.
This is a recipe my mother-in-law made and the recipe is very similar to other crinkle and crackle cookie recipes out there.
The cookies are are called "crackle" because the sugary outer surface "cracks" during baking making a pretty cookie with fissures on the outside. Never mind how pretty they are, they won't last long anyway because they are so tasty!
Serves: 2 dozen
- 1⁄2 cup all-purpose flour
- 1⁄4 cup unsweetened Cocoa
- 1 tablespoon instant espresso
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 4 tablespoons unsalted butter
- 2⁄3 cup packed dark-brown sugar
- 1 large egg
- 4 ounces bittersweet chocolate baking chips, melted and cooled
- 1 tablespoon milk
- 1⁄2 cup confectioners' sugar, for coating
- Stir together flour, cocoa, espresso, baking powder, and salt in a medium bowl.
- Beat butter and brown sugar with a mixer until light and fluffy, about 3 minutes.
- Beat in egg until well combined; mix in cooled Bittersweet Chocolate.
- Reduce speed to low, and gradually add flour mixture; beat in milk until just combined. Cover dough with plastic wrap.
- Freeze until firm, about 45 minutes.
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment.
- Shape dough into ½-inch balls (exactly 1 teaspoon each).
- Pour confectioners' sugar into a medium bowl; working in batches, roll balls in sugar 2 times, letting them sit in sugar between coatings.
- Put onto cookie sheet 2 inches apart.
- Bake until cookies have spread and coating has cracked, 10 - 12 minutes