Crinkle Cookies – Quick and Easy Recipe
Anyone who wants to enjoy something sweet and fresh from the oven, at breakfast or at any other time of the day should try this crinkle cookies recipe. The best part is that the composition can be kept in the freezer and you can use it when needed. The biscuits last well up to 2 weeks in hermetically sealed boxes. If you keep them in the fridge, you can reheat them before eating. They will be just delicious!
180 g flour
100 g cocoa
300 g sugar
2 teaspoons of baking powder
a pinch of salt
125 ml sunflower oil
the core from a vanilla stick (or vanilla essence)
100 g of confectioners’ sugar
In a bowl mix the flour, cocoa, sugar, baking powder and the salt.
In another bowl mix the sunflower oil, the eggs and the vanilla, 10-15 seconds, at low speed.
Gradually add the dry ingredients and continue to mix with the other composition at low speed, until the dough is dark and sticky.
Put the composition in the fridge and cover it with a plastic foil. It has to stay in the fridge at least 4 hours, preferably overnight.
We heat the oven to 180 °C and put baking paper in 2 large trays. We take the dough using an ice cream spoon and then we shape the dough at the size of ping-pong balls.
Cover each dough ball with confectioners’ sugar.
Place the biscuits in the tray, and keep 3-4 cm between them.
Bake the biscuits 10-13 minutes, until they are crispy and the specific cracks appear.