Good morning! It is going to be a very sweet morning for us all! My lovely friend, Jessica from Pen N’ Paper Flowers came up with such a great idea to host a virtual Holiday Cookie Exchange with a few of our favorite bloggers. Each of the bloggers involved is posting a favorite recipe for holiday cookies. I decided to try something new (yesterday!) and whipped up some Chocolate Crinkle Cookies. After I made them, I searched more and figured out that they are a pretty popular cookie. Here I was, choosing them for how yummy they look and how easy the recipe sounded…. little did I know that they are a classic. Have you had them?

They were so easy and ready quickly! Here’s the recipe!

Chocolate Crinkle Cookies Recipe from Williams Sonoma

Ingredients:

• 1/2 cup confectioners’ sugar
• 1 2/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 8  tablespoons (1 stick) unsalted butter, at room
  temperature
• 1 1/4 cups sugar
• 2 eggs
• 1/2 teaspoon vanilla extract

Directions:

Before you start
Preheat an oven to 350°F.
Grease 2 baking sheets with butter.
Put the confectioners’ sugar into a bowl and set aside.

Mix the ingredients
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.

Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Form the cookies 
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners’ sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

Bake the cookies
When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes.

Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.

Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge 

Of course I had to come up with a cute packaging idea for these cookies, and thought our pint size white containers would be perfect! I wrapped a string of tinsel trim around the container and secured with hot glue. I also whipped up a simple “Sweet Treats” tag and punched with our new two point flag punch! So easy, yet so cute! Leave me a comment below if you want me to create a page of these tags as a free printable!

You MUST check out the other recipes showcased by our fabulous group of Cookie Exchange participants!

 

Jenn | Hostess with the Mostess

Carrie | Half Baked :: The Cake Blog

Glory | Glorious Treats

Marian | Sweetopia

Jessica | Pen N’ Paperflowers

Happy Holiday Baking!