CRACKLE COOKIES
Because these cookies crack on top, my granddaughter thinks I make a mistake when I bake them-until she takes a bite! They're very close to my Mama's wonderful chocolate cookie recipe. -Ruth Cain, Hartselle, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, beat sugar, oil, chocolate and vanilla until blended. Beat in egg. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Refrigerate, covered, 2 hours or until firm enough to handle., Preheat oven to 350°. With sugared hands, shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CRACKLE COOKIES
A decadent rich little chocolate cookie. Very pretty and simple to make. I love to use them in cookie swaps
Provided by Dr.JenLeddy
Categories Dessert
Time 43m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
- Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
- Preheat oven to 400°F and lightly grease 2 baking sheets.
- Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.
CHOCOLATE CRACKLE COOKIES
Here is a very easy and tasty Chocolate cookie using a cake mix. You can even change the cake mix you use. Impressive but simple!
Provided by Nana Lee
Categories Dessert
Time 26m
Yield 3 doz
Number Of Ingredients 5
Steps:
- Combine ingredients and mix with spoon. Shape into balls the size of walnuts.
- Roll in powdered sugar.
- Place on greased sheet.
- Bake at 375º for 8 to 10 minutes.
- ENJOY!
Nutrition Facts : Calories 1078.7, Fat 64, SaturatedFat 15.1, Cholesterol 141, Sodium 1450.1, Carbohydrate 124.4, Fiber 4.1, Sugar 65.4, Protein 14.2
KEY LIME CRACKLES
Tangy, bright green and fun, these cookies make the case that key lime isn't just for pie. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 36 cookies
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the lime zest and juice, then beat in the food coloring. Reduce the mixer speed to low; gradually add the flour mixture, beating until just combined. Cover and refrigerate until firm, about 45 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the confectioners' sugar and sanding sugar in a small bowl. Roll tablespoonfuls of dough into balls and toss in the sugar mixture to coat completely. Arrange the cookies 2 inches apart on the prepared baking sheets.
- Bake, switching the pans halfway through, until the cookies are puffed and cracked on top and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
MOLASSES KRACKLE COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream together the sugar, shortening and butter until light and fluffy. Add the molasses and egg, and mix to combine.
- In a separate bowl, mix together the flour, baking soda, cloves, ginger and salt. With the mixer set to low speed, add the dry ingredients to the sugar mixture, and mix until combined. Chill the dough for 1 hour.
- Use a 2-tablespoon cookie scoop to portion the dough, and then roll the portions into balls. Then roll in the sanding sugar and place on the prepared baking sheet. Bake for 10 to 12 minutes.
CHOCOLATE CRINKLE COOKIES
These soft and crackly cookies are a staple in Italian bakeries. The espresso powder is there to complement and elevate the chocolate--it's subtle but totally worth it. For a variation, try spiking these with 1/4 teaspoon almond extract.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
- Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
- Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
- Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.
CITRUS CRINKLE COOKIES
These soft-and-chewy cookies are positively bursting with bright citrus flavor. We created this versatile recipe to highlight whatever citrus fruit you like the best-try tart lemon, zesty lime or sweet orange. A few drops of food coloring add a vibrant visual cue. These cookies are equally festive during the summer or winter months.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
- Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
RED VELVET CRACKLE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl; set aside.
- Whisk the eggs, vegetable oil and food coloring in a large bowl; whisk in the granulated sugar and melted white chocolate until smooth. Stir the flour mixture into the egg mixture with a wooden spoon until combined. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a bowl. Roll tablespoonfuls of dough into balls; toss the balls in the confectioners' sugar to coat. Slightly flatten the balls, then dip again in the confectioners' sugar. Arrange the cookies 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and firm, 16 to 18 minutes. Let cool completely on the baking sheets.
CHIPOTLE CRACKLE COOKIES
I usually bake these special cookies for the holidays, but my family loves them so I bake them for their birthdays. The addition of ground chipotle chile pepper gives these cookies a little zing. The dough may be sticky, so I dip my hands in confectioners' sugar for easier handling. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs, sugar, oil and vanilla until combined. Add melted chocolate. Combine flour, wheat germ, baking powder, salt and chipotle pepper. Gradually add to egg mixture and mix well. Fold in chocolate chips. Cover and refrigerate for 2 hours., Preheat oven to 350°. Place confectioners' sugar in a small bowl. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake 8-10 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CAKE MIX FUDGE CRINKLE COOKIES
Have cake mix? Make cookies! It's easy to make classic chocolate crinkle cookies with a mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
- Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
- Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 8 g, TransFat 0 g
CHRISTMAS CRINKLE COOKIES
Love crinkle cookies? Try our extra-festive version for Christmas, with orange zest, mixed spice and cinnamon - and not forgetting the classic fudgy centre
Provided by Liberty Mendez
Time 30m
Yield Makes 30 cookies
Number Of Ingredients 10
Steps:
- Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
- Combine the flour, baking powder, orange zest, mixed spice, cinnamon and a pinch of salt in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels too soft, put in the fridge to chill for 1 hr.
- Heat the oven to 190C/170C fan/gas 5 and tip the icing sugar into a shallow dish. Roll heaped teaspoons of the dough into balls (about 20g each), then roll in the icing sugar to coat. Put the balls on one large or two medium baking trays lined with baking parchment, ensuring they're evenly spaced apart.
- Bake on the middle rack of the oven for 10 mins, then transfer to a wire rack to cool - they will firm up as they cool, but still be fudgy in the centre. Will keep for up to four days in an airtight container.
Nutrition Facts : Calories 88 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
CRACKLE-TOP MOLASSES COOKIES
Found this in an old cookie cook book that I bought at a used book sale. They are very delicious and quite easy to make. ENJOY!!
Provided by Janet W
Categories Drop Cookies
Time 22m
Yield 45 2inch cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- In a large bowl, combine oil and 1 cup sugar.
- Add egg, beating well.
- Stir in molasses, 2 cups flour, baking soda, cinnamon and ginger.
- If necessary, add a little more flour to make a firm dough.
- Shape dough into 1 1/4 inch balls.
- Roll in 1/3 cup of sugar.
- Place 3-inces apart on ungreased baking sheets.
- Bake 12 minutes or until golden brown and tops crack.
- Cool on racks.
MOCHA CRACKLE COOKIES
From a local church cookbook - everyone loves these yummy cookies! Cook time does not include refrigeration time for the dough.
Provided by loof751
Categories Dessert
Time 35m
Yield 5 dozen, 30 serving(s)
Number Of Ingredients 10
Steps:
- In the microwave, heat butter, chocolate, and coffee until chocolate is melted, stirring to blend. Cool slightly.
- In a large bowl, combine eggs and salt. Add sugar and brown sugar and blend. Stir in chocolate mixture and mix well.
- Combine flour and baking powder. Add gradually to egg mixture, stirring to form a soft dough. Cover and refrigerate 2 hours.
- Roll dough into 3/4 inch balls. Roll balls in confectioners sugar. Place 2 inches apart on a greased baking sheet.
- Bake at 350 degrees for 12 minutes.
SNOWY CHOCOLATE CRACKLE BISCUITS
Roll balls of dough in icing sugar to give these chocolate biscuits their 'crackle' effect. They make perfect presents for kids to make at Christmas time
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Makes 45-50
Number Of Ingredients 9
Steps:
- Melt the chocolate in a bowl set over a pan of barely simmering water (make sure the base doesn't touch the water), or in a microwave in short bursts. Set aside to cool.
- Beat the butter and sugar using electric beaters, then beat in the eggs, flour, cocoa powder, baking powder and chocolate. Pour in the milk to make a soft dough, but don't overmix it. Cover and chill for 1 hr.
- Heat oven to 180C/160C fan/gas 4. Line one or two baking sheets with parchment. Put the icing sugar in a bowl. Scoop heaped tablespoons of dough and roll each ball in your hands before dropping it into the icing sugar and rolling it around. Put on baking sheets and repeat, spacing the balls apart.
- Bake for about 12-15 mins until the biscuits feel firm when touched. The biscuits should puff up and cracks should open up, too. Leave to cool on the trays, then transfer to wire racks to cool completely. Will keep for up to a week in an airtight container.
Nutrition Facts : Calories 92 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.06 milligram of sodium
GOOEY CHOCOLATE CRACKLE COOKIES
This is the absolute favorite cookie in my house. I've been using this exact recipe for the past 6-8 years which originally came from a high school cafeteria cookbook. It was tough trying to get this recipe, then after I got it, it was for 350 servings ! It's now scaled down to 4 dozen, but they don't last long...maybe 350 cookies IS the way to go ! ETA: Reviewers have added an extra cup of flour to the mix with success. I still make them as originally posted.
Provided by PrimQuilter
Categories Dessert
Time 1h15m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Mix margarine and sugar in a large bowl.
- Add oil and vanilla, mix.
- Add eggs and mix.
- Add flour, cocoa, baking powder and salt, mixing all together.
- Let chill for a couple hours or overnight.
- Scoop dough into tablespoon balls using a scoop.
- Roll in powdered sugar.
- Place on greased pan.
- Bake at 350° for 11-12 minutes.
- Let cool on rack.
- NOTES:.
- You can make the cookies without letting the dough cool, it's just a bit sticky to work with.
- I use a #40 cookie scoop which is about the size of a tablespoon.
- I spray my pans for the first batch, but don't do it after that.
- No need to flatten down the cookie, it will spread as it bakes.
- If using a convection oven, set your temperature at 335° and bake for 10-12 minutes.
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