New Fundgy Crinkles
Ingredients
Makes 24 Crinkles
1 cup unsweetened cocoa powder I used Rodelle’s organic baking cocoa
1 ½ cups sugar
½ cup 1 stick unsalted butter, melted and cooled
4 eggs room temperature
2 teaspoons vanilla extra
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup icing sugar for rolling
1 cup unsweetened cocoa powder I used Rodelle’s organic baking cocoa
1 ½ cups sugar
½ cup 1 stick unsalted butter, melted and cooled
4 eggs room temperature
2 teaspoons vanilla extra
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup icing sugar for rolling
Instructions
- In the bowl of an electric mixer, mix (using the paddle attachment) together cocoa powder, sugar and melted butter. Add in the eggs, one at a time, then add vanilla.
- Combine flour, baking powder and salt in a separate bowl and mix . Then, stir into the cocoa mixture. Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 350F. Line a cookie sheet with parchment or silicone mat. Scoop some dough (about 2 tablespoons) and roll into a ball, using the palms of your hands. Evenly coat with icing sugar and place on a cookie sheet, spreading at least 2 inches apart.
- Bake for 10 minutes. Do not over bake. Leave on the cookie sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
- Transfer to an airtight container and enjoy for a few days.
