You are here

Spice crinkle and chocolate crinkle cookies rolled into 1

Category: 

It’s a chocolate crinkle cookie. No, it’s a spice crinkle cookie. Wait! It’s both!

Since more is always better when it comes to holiday cookies, we decided to combine our two favourite crinkle cookies into one. And for good measure, we added rye flour, which not only adds hearty flavour, it also gives the finished cookie a deliciously pleasant chew. Not a fan of rye? Don’t worry. The flavour isn’t pronounced.

———

CHOCOLATE RYE SPICE CRINKLES

Start to finish: 30 minutes, plus chilling

Makes 48 cookies

1 cup all-purpose flour

1 cup dark rye flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 teaspoon cinnamon

1 teaspoon ground dry ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground mace (or nutmeg)

1 cup cocoa powder, sifted

2 cups packed brown sugar

1/2 cup vegetable or canola oil

2 teaspoons vanilla extract

2 tablespoons molasses

4 eggs

Granulated sugar or powdered sugar, for rolling

In a medium bowl, whisk together the flour, rye flour, baking powder, salt, cinnamon, ginger, cardamom and mace. In another medium bowl, mix together the cocoa powder, brown sugar, oil, vanilla, molasses and eggs. Scrape down the bowl to ensure all parts are incorporated. Stir in the flour mixture until well mixed. Cover and refrigerate for 4 hours.

Heat the oven to 375 F. Line 2 baking sheets with kitchen parchment.

Scoop the dough balls by the tablespoonful to make 1-inch balls. Roll in granulated or powdered sugar and arrange on the prepared pans, leaving 2 inches between each cookie. Bake for 10 to 12 minutes, or until just set. Allow to cool on the pans for 10 minutes before transferring to a cooling rack. Store in an airtight container at room temperature for 1 week.

Nutrition information per serving: 90 calories; 30 calories from fat (33 per cent of total calories); 3 g fat (0.5 g saturated; 0 g trans fats); 20 mg cholesterol; 50 mg sodium; 15 g carbohydrate; 1 g fiber; 10 g sugar; 1 g protein.

———

Alison Ladman is a chef, food writer and recipe developer for The Associated Press. She also owns The Crust and Crumb Baking Company in Concord, New Hampshire.

Twitter icon
Facebook icon
Google icon
LinkedIn icon
Pinterest icon
Reddit icon
e-mail icon