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Chocolate Cinnamon Crinkle Cookies Recipe

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This recipe for Chocolate Cinnamon Crinkle Cookies is from The Penner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter, softened
1½ cups granulated sugar
½ cup firmly packed dark brown sugar
1½ tbsp ground cinnamon
2 large eggs room temperature
1 tbsp vanilla extract
2¾ cups all-purpose flour
½ cup unsweetened cocoa powder, sifted
1 tbsp baking soda
1 tsp sea salt
½ cup granulated sugar or sparkling sugar
Directions:
Directions:
1. Preheat oven to 350°F.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and cinnamon at medium speed until light and fluffy, about 5 minutes, stopping to scrape sides of bowl. With mixer on low speed, add eggs, one at a time, beating until combined after each addition. Beat in vanilla until well combined, about 1 minute.
3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. With mixer on low speed, add flour mixture to butter mixture, beating just until combined.
4. In a small shallow bowl, place granulated sugar; in another small shallow bowl, place sparkling sugar.
5. Using a 2-tablespoon spring-loaded scoop, scoop dough, and roll into balls. Roll dough balls in granulated sugar or sparkling sugar to coat. Place 3 inches apart on prepared pans.
6. Bake, one batch at a time, until edges are set and centers are puffed, about 9 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for
up to 3 days.
Number Of Servings:
Number Of Servings:
28 cookies
Personal Notes:
Personal Notes:
If you’d like the cookies to spread less, freeze the dough balls for 10 minutes before rolling in sugar; proceed with recipe as directed.

 

 

 

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