Holiday Crinkle Cookies

Holiday Crinkle Cookies

Serving Size: 12

Qty Ingredient
1 cupgranulated sugar
6 tablespoonsunsalted butter, softened
2 eggs, large
1 teaspoonvanilla extract
1/2 cupunsweetened cocoa powder
1 cupall-purpose flour
1 teaspoonbaking powder
1/4 teaspoonsalt
1/4 cupnonpareils, in desired colors

Directions:

  1. In a large bowl, cream together sugar and butter, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla extract.
  2. Sift in cocoa powder, flour, baking powder and salt to the bowl and stir until just combined. Cover with plastic wrap and refrigerate at least 2 hours.
  3. Preheat oven to 350°F. Prepare a cookie sheet with parchment paper or a silicone baking mat.
  4. Place nonpareils in a shallow bowl. Use a 1½” cookie scoop to form dough into balls. Roll balls in nonpareils and place on the prepared cookie sheet.
  5. Bake 10-13 minutes, then allow to cool on the cookie sheet slightly before moving to a cooling rack.
  6. Serve and store leftovers in an airtight container up to 5 days.
  1. All ingredients in base recipe will be used in addition to 1 tsp. of red food coloring and ½  cup of confectioners’ sugar. Instructions are the same except for the following:
  2. Add 1 tsp. of red food coloring after the vanilla in step #1.
  3. Add ½ cup confectioners’ sugar in a shallow bowl (in place of nonpareils) and roll cookie dough balls in confectioners’ sugar before placing on prepared cookie sheet in step #4.