These Chocolate Crinkles Are a Timeless Easy Cookie Recipe (2024)

FAQs

Why do crinkles not crack? ›

The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired. Be sure to allow plenty of time for your oven to heat, and use a fresh container of baking powder!

If you think about it, decorative sugars are meant to keep their structure throughout the baking; the crystals look the same when they come out of the oven as when they go in. That won't make any crinkles. They recommend rolling in granulated sugar and then powdered sugar for maximum crackle.

There are several possible reasons: if your dough is too cold, the cookies won't spread as much in the oven. If you chilled dough overnight, try setting it out at room temperature 20-30 minutes before rolling your dough.

The Secret to a Good Sugar Top

The tip that sent me into the kitchen was to give the chilled dough a double coating of sugar. First roll the cookies in granulated sugar and then roll them in powdered (confectioners') sugar.

When does Crinkle Cookies expire? Crinkle cookies are good to eat for about 2 weeks at room temperature when stored properly. If they are unopened and still in their original packaging, they can often last slightly longer, typically until the 'Best By' date printed on the package.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Can you bake crinkles without parchment? Yes, you can bake Chocolate Crinkle Cookies without parchment paper. Grease the baking sheet with cooking spray, oil, or butter. Don't overdo it because it can cause the cookies to spread out too much.

Taste and Smell: If cookies taste off or have an unpleasant smell, they may be past their prime. Texture: Cookies that have become overly hard, soft, or soggy might be stale. Mold: Visible mold or discoloration is a clear indicator that cookies have expired and should not be consumed.

Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder. Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar.

Can you freeze cookies with powdered sugar on them? ›

You can freeze filled cookies, such as thumbprint cookies and cookies that are coated in powdered sugar, such as Mexican wedding cookies either after they are baked or freeze the cookie dough. If you're freezing the baked cookies, wait to fill them or roll in powdered sugar until you're ready to serve.

Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.

Cracking occurs from several chemical reactions during the baking process. If some of your cookies aren't cracking, it could be because those dough balls were less round than others, the dough became too warm, your oven isn't heating evenly, or (most likely) the cinnamon sugar coating wasn't applied as thoroughly.

As soon as you see that rich, light, honey-brown coloration, you know they're ready to go. They've started to crack around the edges - A well-cooked cookie will often start to crack or crumble slightly around the edges.

Why don't my molasses cookies crack? Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.

Don't overbake or they will be hard – they'll be soft like pudding when you take them out of the oven, but they'll firm up as they cool! If you overbake, they will be tough AND they will not sink back down to reveal their beautiful crinkle pattern.