Chocolate Crinkle Blossoms
Chocolate Crinkle Blossoms
A Christmas cookie tray isn’t complete without these Chocolate Crinkle Blossoms. These have to be one of my all time favorite cookies, even though I think I say that about all cookies! Super easy to make, with a slight peppermint flavor that comes from the peppermint extract, chocolate crinkle blossoms will disappear fast. To add an even more festive look to these cookies, use white chocolate and red swirled peppermint kisses.
The words “Christmas” and “Cookie” go hand-in-hand this time of year. The American word ‘cookie’ comes from the Holland Dutch word koekje. These small, sweet morsels can be found in centuries-old holiday traditions around the globe. In the United States, yearly classics include sugar cookies, gingerbread people, thumbprint cookies, powdered sugar Russian tea cakes, also known as Mexican wedding cakes and chocolate crinkle cookies.
Let the aroma of cinnamon, nutmeg, cloves and chocolate fill the air this holiday season. Chocolate Crinkle Cookies are perfect for Christmas. The rich, fudgy, chocolate cookies are topped with snowy caps of powdered sugar that cracks or crinkles when baked. This gives the cookies a wintry, snow-capped look. Immediately when removed from the oven, the cookies have a Hershey’s Chocolate Kiss inserted in the top of each cookie.
It is said that the recipe for crinkle cookies originated in the home of Helen Fredell of St. Paul, Minnesota. It states in the Betty Crocker “Cooky Carnival,” which featured the recipe for Molasses Crinkles. Over the years the cookies evolved into chocolate crinkle cookies. This recipe has a touch of peppermint extract added to the batter for an additional holiday touch and flavor.
Recipes On Tap
Chocolate Crinkle Cookies Holiday Style, Welsh Tea Cookies , Danish Jam Cookies and Swedish Sandwich Cookies . These delicious crinkle cookies are made with Hershey’s Kisses. For an even more festive touch, use white chocolate, red striped, peppermint Hershey’s Kisses!
Chocolate Crinkle Cookies
- 1 1/2 cups flour
- 3/4 cup baking cocoa
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, room temperature
- 1 1/4 cups sugar
- 3 eggs
- 1/2 teaspoon each vanilla extract and peppermint extract
- 1 cup powdered sugar for rolling
- 32 Hershey's Chocolate Kisses
- Line cookie sheets with parchment paper. Preheat oven to 350.
- Whisk together flour, cocoa, baking powder and salt. Set aside.
- With an electric mixer, cream butter and sugar until light and fluffy.
- Beat in the eggs and extracts, beating until combined and scraping down the sides of bowl as needed.
- Gradually add the flour mixture, beating on low until combined. The mixture will be sticky.
- Place the bowl in the refrigerator and chill for 1 hour.
- Use a teaspoon cookie scoop, scoop into balls.
- Place the powdered sugar in a bowl.
- Gently roll each ball in the powdered sugar until coated.
- Place coated balls on prepared baking sheet.
- Bake at 350 for 10 to 12 minutes.
- Remove from the oven and immediately press a Hershey kiss candy on top of each hot cookie.
- Remove cookie from baking sheet and cool on wire rack.