The Christmas Crinkle is my absolute favorite Christmas cookie. It offers the perfect balance of chewy and chocolatey, and they look incredibly festive. They also store remarkably well, which is a bonus. Most importantly, they remind me of my family, especially during the holidays.
This year, my family and I decided not to travel home for Christmas due to COVID-19 concerns. Since many of us would be coming from different states, it seemed like the safest decision. It’s definitely disappointing not being able to see everyone, so I decided to call my mom and get her famous Christmas Crinkle recipe to bake and share.
The Christmas Crinkle is a chocolate cookie dough that’s rolled into balls, then coated in powdered sugar before baking. As they bake, they puff up and develop those characteristic crinkles. The texture is similar to a slightly firmer brownie, and they’re amazing fresh out of the oven. They also keep well at room temperature, and I even enjoy snacking on them straight from the freezer! For a special treat, I sometimes make ice cream sandwiches with them.
I called my mom to learn the history of this recipe in our family. She told me she found it in a newspaper clipping shortly after they were married, while living in Pittsburgh. A woman named Marianne Foran (or something similar) had submitted the recipe, claiming it was a crowd-pleaser. My mom decided to try it, and it became an instant family favorite. We only make them during the Christmas season, which makes them extra special.
To begin, chop one stick of butter into even slices. Softened butter is key, specifically around 60°F (15°C). This temperature is ideal for creaming, as butter loses its ability to expand and stretch above 68°F (20°C). Chopping the butter helps it soften quickly while gathering the other ingredients. Placing it in a sunny spot can also help.
Meanwhile, measure 400 grams of granulated sugar in a large bowl. It’s a lot of sugar, but it’s what makes these cookies so delicious!
Once the butter is around 60°F, add it to the sugar and cream together. This is much easier with an electric mixer, but it can be done by hand. Creaming incorporates air into the butter and sugar, creating a lighter cookie. I’ve experimented with creaming versus simply mixing, and the creamed version definitely yields a lighter, more voluminous cookie.
Add the vanilla extract to the butter and sugar mixture, which helps the creaming process. After about 10-12 minutes of vigorous stirring, the mixture should be light and fluffy. Then, crack in three eggs and mix until fully combined.
Next, melt 113 grams of unsweetened chocolate. I prefer using a plate instead of a bowl in the microwave, as it melts more evenly. Once melted, pour the chocolate into the dough and fold it in with a spatula.
Once the chocolate is incorporated, add 275 grams of all-purpose flour, 8 grams of baking powder, and 3 grams of salt. Mix until just combined, making sure to scrape the sides and bottom of the bowl.
The next step is crucial: refrigerate the dough for at least one hour. Chilling prevents the cookies from spreading too much during baking. If the dough is too warm, the cookies will flatten significantly.
When ready to bake, preheat the oven to 350°F (175°C). Place about 50 grams of powdered sugar in a bowl. Scoop out roughly 20-gram portions of dough and roll them into balls. You can adjust the size if you prefer larger cookies.
Roll each dough ball in the powdered sugar, ensuring it’s fully coated. Don’t be shy with the sugar! Line a baking sheet with parchment paper and arrange the coated cookies, leaving some space between them.
Bake for 10-13 minutes, or until the internal temperature reaches 175-185°F (80-85°C). Oven temperatures can vary, so it’s important to monitor the cookies closely. They can go from perfect to burnt quickly.
Let the cookies cool on the baking sheet before transferring them to a wire rack or container. They will firm up as they cool. It’s fun to see the unique crinkle patterns that develop on each cookie. The chewy, chocolatey texture is simply irresistible, and I might even argue they’re better than chocolate chip cookies for dunking in milk!
These cookies store well in an airtight container, but if you have a large batch, freezing them is a great option. And for an extra special treat, try making ice cream sandwiches with mint chocolate chip ice cream. It’s a decadent dessert that’s perfect for the holidays.
