Chocolate Crinkle Cookies

Chocolate Crinkle Cookies - A classic Christmas cookie and a holiday must-make! | browneyedbaker.com

For all of the Christmas cookies, candy and goodies that my family has always made for the holidays, somehow crinkle cookies have never been something to show up on cookie trays. I guess we’re always a little too occupied with peanut butter blossoms, snowballs, buckeyes, pizzelle, biscotti and peppermint bark. Those beautiful powdered sugar-covered chocolate crinkle cookies have always been something that I wanted to try and I finally put them on my baking list for this year. If I had known how easy they were to make (no electric mixer required!) and how absolutely phenomenal they tasted, I would have started making them years ago.

Chocolate Crinkle Cookies - A classic Christmas cookie and a holiday must-make! | browneyedbaker.com

While I love my KitchenAid mixer, I am a huge fan of any recipe that can be made with a couple of bowls, a whisk and a spatula. These cookies fit the bill and the resulting flavor is outstanding. The cookies themselves taste like dense, fudge-like brownies, and the dusting of powdered sugar looks like a fresh snowfall (which I am still impatiently waiting for!).

Are you a crinkle cookie newbie or have you been making them for years? If they’re not part of your holiday repertoire yet, add them to your baking list immediately. Do as I say, not as I do!

Chocolate Crinkle Cookies - A classic Christmas cookie and a holiday must-make! | browneyedbaker.com

One year ago: Classic Thumbprint Cookies
Five years ago: Date Nut Spice Bread

Chocolate Crinkle Cookies

Yield: About 2 dozen cookies

Prep Time: 20 minutes

A classic Christmas cookies - rich, fudge-like chocolate cookies covered in powdered sugar.

Ingredients:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1½ cups light brown sugar
3 eggs
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
½ cup granulated sugar
½ cup powdered sugar

Directions:

1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.

2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

3. Whisk together the brown sugar, eggs and vanilla in a large bowl. Combine the unsweetened chocolate and butter in a small bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

4. Whisk the chocolate mixture into the egg mixture until combined. Fold in the flour mixture until no dry streaks remain. Let the dough sit at room temperature for 10 minutes.

5. Place the granulated sugar and powdered sugar in separate shallow bowls. Working with 2 tablespoons dough (or a medium cookie scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat evenly. Evenly space the dough balls on the prepared baking sheets.

6. Bake the cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving. The cookies can be stored at room temperature in an airtight container for up to 5 days.

(Recipe adapted from Cook's Illustrated)

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91 Responses to “Chocolate Crinkle Cookies”

  1. Reshana on December 10, 2014 at 12:18 am

    This looks absolutely delicious… I love the look of the powdered sugar, looks like snow 🙂

    Reply

    • Pam on December 13th, 2014 at 9:42 pm

      I made the Red Velvet Crinkle with white chocolate they are beautiful on a Christmas plate.

      Reply

  2. Averie @ Averie Cooks on December 10, 2014 at 4:37 am

    These look like THE perfect holiday cookie! Love all those big crinkles! Pinned 🙂

    Reply

  3. Betsy | JavaCupcake.com on December 10, 2014 at 6:12 am

    These crinkles are my all time favorite Christmas cookie!!!! PINNED!

    Reply

  4. DelicateFlowah on December 10, 2014 at 6:30 am

    I’ve been making these for years. They’re one of the few cookies that make the cut. My ex-husband used to call them “cowpies in the snow”.

    Reply

  5. Julie on December 10, 2014 at 6:39 am

    I make these, but I use mint chips instead of chocolate 🙂 They go very quickly in my house!

    Reply

  6. Tracy | PeanutButter and Onion on December 10, 2014 at 6:57 am

    I agree, sometimes its nice to not pull out your mixer. I love crinkle cookies, its the one request I get from my husband every year

    Reply

  7. Sara K. on December 10, 2014 at 8:21 am

    This is one of my favorite cookies to make at Christmas time! Thank you for the reminder to add them to my baking list!

    Reply

  8. Diane on December 10, 2014 at 8:47 am

    Everyone in the family gets one “must have” for our Christmas baking and this is the only one my son requests. I have always used a recipe from the old Betty Crocker’s Cooky Book that my mom used, but will give this one a try with the slight variations. Thanks!

    Reply

  9. laura on December 10, 2014 at 8:47 am

    Are these pretty soft or are they crispy? I have had soft/chewy crinkles which taste divine. I have had crispy ones that I haven’t liked nearly as much. You said these are fudge – like so I am thinking (hoping) they are soft. Thanks!

    Reply

    • Michelle on December 14th, 2014 at 5:55 pm

      Hi Laura, They are definitely soft!

      Reply

  10. Rena on December 10, 2014 at 8:59 am

    Yes, have been making these for ages-they ARE great.
    But love your buckeyes even more!! -Everyone does.
    Need to give you white bark balls recipe.
    Do you have that one?

    Reply

    • Michelle on December 14th, 2014 at 5:56 pm

      Hi Rena, I have never heart of white bark balls!

      Reply

      • Rena on December 15th, 2014 at 9:37 am

        Should I send you the recipe?

        Reply

  11. Linda on December 10, 2014 at 9:29 am

    I have made them two times at least. I know the recipe is much different. Will have to find it to see how much but know I could keep the dough cold and make a batch anytime I wanted. It made a lot.

    Reply

    • Ros Clayron on December 14th, 2015 at 5:46 pm

      Are you saying keep the dough on the fridge for some days? That would be great if it doesn’t go off and if the dough doesn’t go hard and unmanageable ?

      Reply

  12. Jan on December 10, 2014 at 9:49 am

    These are so very good! I have been making them for years using the recipe found in a Betty Crocker cookbook that my mom had. I won a blue ribbon with them in the county fair in the 70’s! Wow, does that bring back memories…

    Reply

  13. Ramona @ The Merchant Baker on December 10, 2014 at 10:27 am

    A wonderful classic cookie! Always so pretty and so delicious!

    Reply

  14. Bradley on December 10, 2014 at 11:53 am

    My babysitter gave us a recipe for chocolate snappers when I was 2, so we’ve been making them for 32 years! They’re similar to crinkle cookies but with a crisp texture, rolled in granulated sugar, and have a hint of cinnamon. It wouldn’t be Christmas without them!

    Reply

  15. Jennifer @ Show Me the Yummy on December 10, 2014 at 11:55 am

    I LOVE crinkle cookies, but they never make it onto our holiday cookie platter, either! I’ll have to change that this year 🙂

    Reply

  16. Paul on December 10, 2014 at 12:00 pm

    They look truly delicious

    Reply

  17. Mimi on December 10, 2014 at 12:27 pm

    Delish! Next time I will sift the dry ingredients first. (Have some dry cocoa powder balls in the cookie)

    Reply

  18. Char on December 10, 2014 at 12:34 pm

    I discovered these a couple years ago (don’t know how I’ve missed them for so long?) and their
    definitely a favorite for my husband and I.
    (grandkids too) So pretty sitting on a plate…..but so addicting that they don’t last long!

    Reply

  19. Susan on December 10, 2014 at 12:57 pm

    I have made the Cook’s Illustrated recipe you referenced here. I used 3t of espresso in addition to the original ingredients. This recipe is far better than my old recipe…softer and more chocolaty. I only baked them for 10 minutes. They also freeze well.

    Reply

  20. Bal on December 10, 2014 at 3:02 pm

    Are these cookies okay to freeze?

    Reply

    • Michelle on December 14th, 2014 at 5:57 pm

      Yes, definitely!

      Reply

  21. Stitch Fix on December 10, 2014 at 3:16 pm

    Yum! These cookies look amazing, Michelle!

    Reply

  22. Melissa on December 10, 2014 at 3:20 pm

    I’ve grown up on these amazing cookies! Glad you love them as much as I do.

    Reply

  23. Kate @ Babaganosh.org on December 10, 2014 at 3:42 pm

    These cookies are beautiful, and so festive looking! The sugar crinkles look like glittery holiday decorations. This recipe looks good and easy to make!

    Reply

  24. Arthur in the Garden! on December 10, 2014 at 4:50 pm

    Yummy!

    Reply

  25. Shannon on December 10, 2014 at 5:27 pm

    These are my all-time favorite cookie!! And I must say one of the best cookie doughs ever!! Half of the dough baked and half raw! Yum!

    Reply

  26. Sierra on December 10, 2014 at 5:33 pm

    Do you know if the dough for these should be frozen after it’s formed into balls?

    Reply

    • Michelle on December 14th, 2014 at 5:58 pm

      Hi Sierra, No, they should not be frozen. However, if you’d like to freeze for future use, that might be okay. I haven’t baked them from frozen so I can’t say for sure.

      Reply

      • tK on December 9th, 2015 at 10:37 am

        This is the worse recipe, my dough came out runny

        Reply

  27. Annamaria @ Bakewell Junction on December 10, 2014 at 9:08 pm

    Michelle,
    The cookies look delicious. My Mom loves these cookies too.
    Annamaria

    Reply

  28. Kathie on December 10, 2014 at 9:24 pm

    I have made these for years! They are my son’s favorites and I have to make a batch just for him, otherwise he doesn’t get any! One of my best cookies ever!

    Reply

  29. ida on December 10, 2014 at 9:29 pm

    HELP! While the tasted great, mine were too soft (even after the 10 minutes) to roll into balls. Any suggestions? I would love to make them again and add them to my holiday baking list.

    Reply

    • Bronte on December 11th, 2014 at 12:57 am

      This happened to me as well! There was very little chance of rolling them!

      Reply

      • Sarah Heeren on December 11th, 2014 at 5:24 pm

        In the past when I’ve used a similar recipe, I chilled the dough in the fridge for up to 2 hours before forming into balls, and then kept the dough in the fridge between batches! I hope this helps!

        Reply

        • ida on December 11th, 2014 at 8:01 pm

          yes, thanks for confirming that. I will definitely make them again. Even without the rolling, they tasted really good!

          Reply

    • Tobi on December 11th, 2014 at 8:41 pm

      I just made the batter, waited the 10 minutes and mine are way too soft to roll into balls, too. I’m going to try putting the batter in the fridge for a while. I’m hoping that works. Fingers crossed!

      Reply

      • ida on December 17th, 2014 at 12:15 pm

        Made them again yesterday after refrigerating the dough-OMG!!! So good-and now one of my favorites. I didn’t time how long I had them in for, but any baker can really judge that anyway. I could actually put them in my hand with no problem and they tasted amazing!!!

        Reply

  30. wendyb964 on December 10, 2014 at 11:05 pm

    These are some of my favorite, classic cookies. I always make a triple batch and refrigerate the dough (heck, when it’s cold enough outside I just leave the covered bowl on the car in the garage) They are on my list for this weekend.

    Reply

  31. wendyb964 on December 10, 2014 at 11:08 pm

    Add a dash of instant espresso powder to enrich the chocolate flavor.

    Reply

  32. Nomes on December 11, 2014 at 8:01 am

    These look fantastic!! I’m not much of a cookie baker/eater, but these look to be the right size.
    I have a couple of questions to the recipe:
    1. Is each cookie two tablespoons worth of dough, or do you make smaller cookies from the ‘working with two tables of dough’? If not, could you?
    2. Do you place the cookies in their round/ball shape on the tray to bake, or do you flatten them before baking?
    Thanks

    Reply

    • Michelle on December 14th, 2014 at 6:00 pm

      Hi Nomes, Each cookie is two tablespoons worth of dough, I did not make smaller cookies. You could if you wanted to, but be sure to decrease the baking time. I do not flatten the cookies, they are placed on the baking sheet in a ball shape.

      Reply

  33. Urvashee@DessArts on December 11, 2014 at 5:15 pm

    These are so beautiful. They look so fluffy and Chocolatey. I don’t think I would stop eating them.

    Reply

  34. Sarah Heeren on December 11, 2014 at 5:17 pm

    I LOVE chocolate crinkle cookies. I lost my tried-and-true recipe I had been using, and I’m so glad I found this one because it’s super close to how I remember making them in the past. I also love adding a splash of peppermint extract!

    Reply

  35. Madeline on December 12, 2014 at 6:53 am

    After digging through many recipes for the best chocolate crinkle recipe to delve into this year, I’ve settled on this one. And I am so excited to try it! I am hosting a cookie exchange this weekend with lots of food, friends, family, and fun and I have a feeling these chocolate crinkles will be the star of the show. Thanks for the great recipe!

    Reply

  36. Yelena on December 16, 2014 at 12:27 pm

    I’m making these cookies right now. The dough is too gooey, and it’s impossible to roll it into the balls. I checked the recipe twice. I did everything perfect according to the recipe. After all, I have a type A personality. I think the dough has to stay in the refrigerator for 10 minutes not at the room temperature before rolling in the balls.
    Any advice? Thank you.

    Reply

    • Michelle on December 21st, 2014 at 3:20 pm

      Hi Yelena, Mine was fine at room temperature for 10 minutes, but you could try refrigerating the dough for a period of time until firm enough to roll into balls.

      Reply

  37. Roxanne on December 16, 2014 at 2:49 pm

    I love these cookies! My mom makes them every year for Christmas because it’s what her grandmother would make each year. My Great Grandmother passed away last year in June, and this year my mom made them in remembrance of her. They are so chocolaty and yummy, you really can’t go wrong with them. Plus they have a sweet memory attached to them with my Great Grandmother, who by the way, was such an amazing cook! I was so lucky to get to know her and learn her cooking.

    Reply

  38. Mel K on December 16, 2014 at 8:13 pm

    so yummy

    Reply

  39. Lisa S on December 16, 2014 at 10:48 pm

    Making these as I type. Can I freeze after baked. It will only be for about a week and I will pack carefully. Please say yes 🙂

    Reply

    • Michelle on December 21st, 2014 at 3:20 pm

      Yes, definitely!

      Reply

  40. Lisa S on December 16, 2014 at 11:10 pm

    read through all the comments saw answer to can I freeze.
    I am having gooey dough issue same as a few others. Any suggestions?

    Reply

    • Jenn on December 17th, 2014 at 1:03 pm

      I learned that if they sit a few minutes longer, the dough is easier to manage for rolling in the sugar. I also dropped the dough straight in the granulated sugar and then rolled it into a ball before the powdered sugar. Much easier and cleaner. Just don’t let the dough sit too long or it becomes difficult to get out of the cookie scoop.

      Reply

      • Lisa S on December 18th, 2014 at 9:35 am

        Thanks! I ended up refrigerating and they came out perfect.

        Reply

  41. Jess on December 17, 2014 at 10:25 am

    These look delicious, definately going to give them a go….

    Reply

  42. Jenn on December 17, 2014 at 12:58 pm

    I made these cookies for my company cookie exchange and took home the award for best tasting cookie! Thank you for yet another fabulous recipe. 🙂

    Reply

  43. Yelena on December 17, 2014 at 2:28 pm

    Thank you, Jen, for your advice! Yep, after a couple of messy tries I did the same: rolled the dough in the sugar first. It became totally manageable after this trick. The cookies turned out absolutely delicious with a beautiful presentation! I wish the recipe would have some dough clarification…. 🙂 Happy holidays, everybody!

    Reply

  44. Brit M on December 20, 2014 at 4:30 pm

    these are awesome! My dough was quite sticky and more like brownie batter initially. but after 10 minutes it was just sticky. I didn’t roll it into a ball prior to rolling it into the sugar. I just kinda plopped it in the bowl and rolled it as I went. It worked and they turned out beautiful!

    Reply

  45. Laura on December 23, 2014 at 6:30 pm

    I’ve made these a couple times now and they are DELICIOUS. However, both times they haven’t “cracked” as described in the recipe. They kind of rise and then fall. I can never get them thick enough! Any ideas?

    Reply

  46. Yelena on December 24, 2014 at 3:05 pm

    Thank you, everyone, for your advice! You’re a really helpful bunch of people! I really cherish this community of bakers! 🙂

    Reply

  47. Johanna on December 25, 2014 at 4:21 am

    Made these for my family for christmas, a real hit 🙂

    Reply

  48. Sandy on January 8, 2015 at 1:55 am

    Hi, does anyone know if the cookies are supposed to be baked 12 mins per sheet or 6 mins per sheet? Thanks 🙂

    Reply

    • Michelle on January 8th, 2015 at 12:11 pm

      Hi Sandy, Bake each sheet for 12 minutes.

      Reply

  49. Kelly McMullen on March 9, 2015 at 10:44 am

    I made these yesterday and they were absolutely a HIT! It was my first time making any kind of crinkle cookies so I was very happy with the result. I did have some concerns about the dough not needing to be chilled, so I read reviews to see what others did. Here is all you need to know to get past the stickiness of the unrefrigerated dough:Make sure to take some other reviewer’s advice and NOT roll dough into balls until you ‘plop’ it into the sugar. Once you begin rolling it into the granulated sugar (then into the powdered sugar), you’ll have no problem forming it into a ball. Also, allowing the dough to sit for the 10 minutes does help, I believe, to make it a little more manageable. It allows it to cool down from the melting of chocolate.

    I was wondering one thing, though: Does anyone think the cookies could be made to be a bit sweeter? Have you tried to sweeten them in any way? Overall, though, I found the cookies to be an absolutely amazing (and quick) version for crinkle cookies. Thanks for the recipe! This will be a keeper.

    Reply

    • Michelle on March 10th, 2015 at 8:47 pm

      Hi Kelly, If you’d like them sweeter, you could try substituting bittersweet chocolate in place of the unsweetened chocolate. If you would like them sweeter still, then you could try semisweet chocolate. Enjoy!

      Reply

      • Kelly McMullen on March 5th, 2016 at 5:04 pm

        Thanks for the advice! I plan on making these again this weekend for my brother-in-law’s birthday, but perhaps a bit sweeter based on your suggestions. I made these for his birthday the other year and he absolutely LOVED them! I’ll let you know how the sweeter version turns out 😊

        Reply

        • Kelly McMullen on March 7th, 2016 at 9:36 am

          Update: I used half bittersweet (2 oz) and half unsweetened (2 oz) and they turned out fantastic! Keeping this version of the recipe, for sure. Thanks for such a quick and delicious recipe!! My brother in law thought this was better than first time I made them 👍 to be fair though I DO have the worlds biggest sweet tooth, too…

          Reply

  50. Colleen on November 5, 2015 at 4:38 pm

    This is one of my favorite blogs to get recipes from! I made these for a barbeque a year ago and people still remember them and ask me to make them again. They are easy and turn out great! To make them taller and puffier I add 1 and 1/2 tsp baking powder and refrigerate the dough for a half hour before baking. My real favorite part of these cookies is all the sugar and little cooky crumbles that collect in the bottom of the bag/container. They are amazing on ice cream!

    Reply

  51. Julie on November 30, 2015 at 11:33 am

    I love crinkle cookies! Do you think these would hold up well in the mail? I’d like to send some out as Christmas gifts to family!

    Reply

    • Michelle on December 1st, 2015 at 10:00 pm

      Hi Julie, Yes! I think these would be a perfect candidate for shipping!

      Reply

  52. BECCA on December 3, 2015 at 10:23 am

    This is America’s Test Kitchen recipes I have their cookbook and its word for word no wonder its A GOOD COOKIE

    Reply

  53. Njomza on December 5, 2015 at 1:38 pm

    AMAZING!
    The second sheet is in the oven as I’m writing this.
    Everything I expected and more.

    Reply

  54. Faye on December 5, 2015 at 3:48 pm

    Hi Michelle, have had these bookmarked for YEARS! Oops! Last Christmas was hectic so they got overlooked.
    I live in the UK and with nearly of your recipes I know most of the chocolate equivalents I.e. Bittersweet= 50%+ (cocoa solids) dark chocolate over here.
    This is the first time I’m going to be using unsweetened chocolate and was wondering if you knew the percentage of cocoa solids it would be, we can get anything up to 100% here in the UK but I don’t want it to be too bitter. I was thinking maybe 80% cocoa solids.
    Any advice would be appreciated : ) thanks

    Reply

    • Michelle on December 7th, 2015 at 10:46 pm

      Hi Faye, For unsweetened chocolate I use 99% or 100%. Enjoy the cookies! 🙂

      Reply

  55. Melanie on December 5, 2015 at 4:53 pm

    Mine turned out really nicely, except they didn’t flatten out, they just stayed in little mounds. Still very delicious, just wondering what could have happened.

    Reply

  56. Heidelind on December 10, 2015 at 5:01 pm

    I love these! They taste like brownies, but look like Christmas creations! And they are fun to make. Instead of leaving them to sit at room temperature for 10 minutes I actually put the dough in the fridge. Made it much easier to roll into balls.

    Reply

  57. Lori on December 11, 2015 at 1:29 pm

    I lost my recipe for these cookies- and this recipe is perfection! I made these last night for Christmas, and my family ate them so fast, I have to make another batch for Christmas! Thank you for the recipe! 🙂

    Reply

  58. Mimsie on December 12, 2015 at 3:51 pm

    I was looking for a chocolate crinkle cookie that used butter, not oil, as most CCC recipes call for. I made these today, and will offer a few comments. I hope BEB will not mind, because they are only intended to help all of us. I melted the butter and chocolate ahead of time and let the mixture cool to room temp. Next time I will cut back the brown sugar to 1-1/4 cups to make them a little less sweet. Next, I refrigerated the dough for several hours (or overnight next time). The dough was impossible to handle, otherwise. I made the cookies small–maybe 1-1/2 tsp. of dough per ball. I still baked them at 325 for 12 minutes and they were perfect. We like sampler size so we can try many kinds at Christmas. Lastly, when I put the dough balls on the cookie sheet (15 per sheet for the smaller size balls) I gently flattened them with the bottom of a juice glass. Thanks for the recipe! I’ve added it to our Christmas cookie list for next year.

    Reply

  59. Ros Clayron on December 14, 2015 at 5:44 pm

    Easy to make , great, but mine didn’t flatten out to cookies. They needed more than 12 mins in the oven.
    Can I freeze them?

    Reply

    • Michelle on December 18th, 2015 at 8:41 pm

      Hi Ros, Yes, you can freeze these!

      Reply

  60. tiffany on December 16, 2015 at 8:26 pm

    Hello there,
    I just made these cookies and they are delightful! There was a moment of panic as the dough was initially really wet and too sticky to form balls; I added more flour and all was well.

    Thanks for the yumminess!
    Tiffany

    Reply

  61. Jackie K on December 18, 2015 at 12:55 pm

    What a great cookie! So beautiful looking, I did a taste test run to see about adding them to holiday baking list. Some comments mention sloppy dough… I wonder if their butter/chocolate mixture is too warm when they are adding it. I did the melt as my first prep step and found the dough easy to work with. I did have an issue with the dough sticking to my hands when forming the balls, so I tried the trick mentioned in the post of getting some sugar on the dough before rolling and the problem was solved. My cookies came out exactly as Michelle has pictured and they were an amazing chocolatey cocoa, cakey, brownie cookie. Three desserts in one! How could this be anything but delicious!

    Reply

  62. Faye on December 24, 2015 at 3:35 pm

    I made these today with my daughter and they look fantastic!
    I have never made these before and I’m not a massive cookie baker but my partner loves cookies and I wanted to make them for him. I had read most of the comments about how the dough was hard to handle and was a bit skeptical at first, no need!
    I just took two tablespoons of cookie dough dropped them into the granulated sugar, moved it around until it was covered, then picked it up and rolled it gently between my fingers and Palm to then finally giving it a good coating in the powdered sugar. They dough was still soft as I did this but manageable. I baked for exactly 12 minuets rotating half way through. When they came out of the oven I was amazed how true to Michelle’s photos these looked, lovely chocolatly cracks with a white snowy exterior. It was the appearance of these that drew my to bake them but I have it on good authority that they taste pretty awesome too.
    I get great satisfaction from baking a recipe and it turning out as great as the photos advertise.
    Thank you Michelle and happy Christmas to you and your little family : )

    Reply

  63. Paulette on January 28, 2016 at 4:05 pm

    Can the dough for this be made in advance and chilled over night?

    Reply

    • Michelle on February 3rd, 2016 at 8:37 pm

      Hi Paulette, Yes, that would be just fine!

      Reply

  64. Paige on March 15, 2016 at 1:40 pm

    Hi Michelle! I’ve made these 4 times already but my crinkles always come out very flat since the dough isn’t firm enough at first. But even after waiting 10 mins room temp and/or chilling so the dough’s firm enough to roll, it still comes out flat 🙁 Any suggestions? It’s still a great recipe though and tastes amazing that I still make it even if it spreads haha! But I bake in a cake tin instead, but I’d love to bake it at its real form! 🙂 Thanks!

    Reply

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