Snowball Crinkle CookiesIngredients:
Cook's notes: The silver tray came from the Dollar Store and garnished with a holiday sprig from my Christmas decorations. Recipe adapted from Cuisine Holiday Parties and makes 1 dozen large cookies or 15-18 small cookies.
- 1-1/2 cups each flour and granulated sugar
- 1-1/2 tsp. baking powder
- ½ tsp. salt
- 2/3 cup unsweetened cocoa powder
- ½ cup or 1 stick melted butter
- 2 large eggs
- 2 tsp. instant espresso powder mixed with 4 TB. hot water
- 1 tsp. vanilla extract
- 2/3 cup each semisweet chocolate chips and dried cherries
- 1-1/2 cups powdered sugar
- Combine flour, sugar, baking powder and salt in a bowl. Set aside.
- In a small bowl whisk together cocoa and melted butter until smooth. Whisk in eggs, espresso powder mixture and vanilla. Stir cocoa mixture into flour mixture just until combined.
- Fold chocolate chips and cherries into dough until evenly distributed.
- Chill dough in freezer for 45 minutes for easier handling.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Scoop dough out and roll into 2 inch balls for large cookies or 1-1/2 inch balls for smaller cookies.
- Roll balls in powdered sugar and transfer to baking sheet.
- Bake cookies 11-12 minutes until cracked yet still soft, being careful not to over bake.
Cook's Notes: The ultimate white chocolate macadamia cookie baked to soft chewy perfection. The added crunch of nuts and toasted coconut-makes for one delicious cookie treat. These cookies taste much like the cookies from Subway.
Cooking Tip-Keep dough chilled between batches.
The serving tray another holiday find from The Dollar Tree.
- 2-1/3 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 sticks butter softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1-1/2 cups white chocolate chips
- 1 cup toasted coconut
- 3/4 cup chopped macadamia nuts, pistachios or almonds
- In a medium bowl, mix together the flour, baking soda and salt (I used a whisk for this step), set aside.
- Cream the butter and sugars together with a mixer (stand or hand-held). Add the eggs, and vanilla and mix well until just combined.
- Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
- Stir in the white chocolate chips, toasted coconut and macadamia nuts.
- Cover the bowl with plastic wrap and chill dough for about 45 minutes.
- Preheat oven to 375 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
- Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. Bake for 8-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.