Sorry I have been AWOL. Everything that happened last week was unexpected. I was doing my regular BM and Bake-a-thon with so much enthusiasm but I had to skip the final week. I am ready with all the dishes, but I have no time to write a post. I am still not back to my routine life and it may take another 15 to 20 days for that. But I don’t want to miss blogging too. So I have decided to squeeze in the blogging with the already busy schedule.
On the day I baked these cookies, I baked totally five dishes. I had to leave to my home town and after finishing the dishes, I planned on posting it from my place. But all my plans went through the door when my FIL had to be hospitalized. I am back to Madurai now and we are juggling between home and hospital. I am so grateful that Sruti is on her holidays so I have one thing less to worry about. As I check my messages, I was shocked to find that there are some 4 dozen queries waiting for me to be answered. I took an hour to finish with them. And I badly wanted to get back to blogging. So here I am back with these yummy crinkle cookies.
When I first made crinkle cookies, I failed badly. Though the taste was good, it didn’t have that effect on top. I read a lot about the crinkle cookies before attempting them again. I made three types of crinkle cookies that day and I was so happy with all the three. The first important point to be noted is the dough needs to be chilled for 4 hours. When you shape it, it should be firm enough. And while rolling the dough in icing sugar make sure to coat it generously and make it fast. Some times the moisture in the dough will be absorbed by the icing sugar and the final cookies will not have that cracked effect. So be quick while shaping the cookies. Have the oven readily preheated before removing the dough from oven. This recipe is oil based. The other two recipes I made are butter based, but I didn’t find too much difference between them.
Makes 21 cookies
Unrefined Cane Sugar / Normal White Sugar – 3/4 cup
Oil – 1/4 cup
Cocoa Powder- 1/4 cup
Vanilla – 1/2 tsp
Flour / Maida – 1 cup
Baking Powder – 1 tsp
Milk – 1/2 cup
Icing Sugar – 1 cup
Corn Flour – 1/4 cup
In a bowl mix together oil, cocoa and sugar.
Add milk, vanilla and beat until incorporated.
Add flour and baking powder and mix well.
Cover with cling film and refrigerate for four hours.
Preheat oven to 175°C.
In a bowl mix together icing sugar and corn flour.
Take scoops of the dough, shape into a ball.
Roll it in the icing sugar mixture to coat it generously.
Arrange on a greased baking tray.
Bake for 12-15 minutes.
Arrange on a wire rack and allow it to cool completely.
Store in airtight jar.
- Unrefined Cane Sugar / Normal White Sugar - 3/4 cup
- Oil - 1/4 cup
- Cocoa Powder- 1/4 cup
- Vanilla - 1/2 tsp
- Flour / Maida - 1 cup
- Baking Powder - 1 tsp
- Milk - 1/2 cup
- Icing Sugar - 1 cup
- Corn Flour - 1/4 cup
- In a bowl mix together oil, cocoa and sugar.
- Add milk, vanilla and beat until incorporated.
- Add flour and baking powder and mix well.
- Cover with cling film and refrigerate for four hours.
- Preheat oven to 175°C.
- In a bowl mix together icing sugar and corn flour.
- Take scoops of the dough, shape into a ball.
- Roll it in the icing sugar mixture to coat it generously.
- Arrange on a greased baking tray.
- Bake for 12-15 minutes.
- Arrange on a wire rack and allow it to cool completely.
- Store in airtight jar.