Christmas crinkle cookies
These Christmas crinkle cookies are spiced and coated in icing sugar for a festive touch. They're so easy to make and perfect to gift.
Ingredients
- 100²µ/3½´Ç³ú caster sugar
- 100²µ/3½´Ç³ú soft light brown sugar
- 60²µ/2¼´Ç³ú cocoa powder
- 75ml/2½ fl oz vegetable oil
- 2 free-range eggs
- 200g/7oz plain flour
- pinch salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 40²µ/1½´Ç³ú icing sugar
Method
Preheat the oven to 180C/160C Fan and line a baking tray with baking paper.
Whisk the caster sugar, brown sugar, cocoa powder, oil and eggs together in a large bowl.
Combine the flour, a pinch of salt, baking powder, cinnamon and ginger in a separate bowl and fold the dry ingredients into the wet mixture so that you have a very soft dough.
Roll the cookies into balls of around 40g/1½ oz – you should get about 15–16 that are golf ball-sized, then pat them down to flatten into thick discs.
Put the icing sugar into a bowl and toss the cookies in it, patting them so that they’re heavily coated.
Spread the biscuits about 3-fingers apart as they will spread a bit. Bake for around 16 minutes, or until they have risen slightly and have a crinkle and cracked design.
Recipe Tips
These crinkle cookies are gorgeous and fudgey but if you prefer a more crumble biscuit you can cook them for a further 5 minutes.
For a rounder crinkle cookie, don't flatten the balls into discs before baking.
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